Minestrone Genovese (Vegetable Soup with Pesto)
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 &
Ingredients
- 11/3 c dried white kidney beans,
- 2lg potatoes, diced
- 1/2lbbutternut squash, peeled &
- 1ea tomato, peeled, seeded &
- 1ea carrot, finely chopped
- 2ea celery ribs, finely chopped
- 1lg garlic clove, minced
- 1ea yellow onion, finely sliced
Directions
- 1
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
- 2
Bring to a boil & cok at a high heat for 10 minutes
- 3
Reduce heat & simmer, covered, for another 5 minutes
- 4
Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time
- 5
After about 15 minutes, add the carrot, celery, garlic & onion
- 6
Simmer for another 15 minutes, stirring occasionally
- 7
Add the olive oil & salt
- 8
Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense