Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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