Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c Dried white kidney beans, 1 ea Carrot, finely chopped
-- soaked 2 ea Celery ribs, finely chopped
8 c Water 1 lg Garlic clove, minced
2 lg Potatoes, diced 1 ea Yellow onion, finely sliced
1/2 lb Butternut squash, peeled 1/3 c Olive oil
-- diced 1 1/2 ts Coarse sea salt
3 lg Zucchini, chopped finely 1/2 lb Tubular pasta
1 ea Tomato, peeled, seeded 2 tb Pesto, see recipe
-- chopped Olive oil
1/3 lb Mushrooms, sliced

Drain the beans combine with the water in a Dutch oven. Bring to a
boil cok at a high heat for 10 minutes. Reduce heat simmer,
covered, for another 5 minutes.

Add the potatoes, squash, zucchini, tomato mushrooms cook over
medium heat, stirring from time to time. After about 15 minutes, add
the carrot, celery, garlic onion. Simmer for another 15 minutes,
stirring occasionally. Add the olive oil salt. Continue
simemring, pressing the beans potatoes against the side of the pot
to make the soup dense. After another 15 minutes cooking, add the
pasta simmer for 9 or 10 minutes until it is al dente. Just as the
heat is turned off, stir in the pesto. Let the soup cool until it is
tepid serve it with drizzles of olive oil on top.

Carol Field, "Italy in Small Bites"
Submitted By MARK SATTERLY On 08-21-95

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