Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound Borlotti (or pinto) beans
  • 1 pound Cannelloni (or white) beans
  • 1 medium red onion, 1/4 inch dice
  • 2 medium zucchini, 1/4 inch rounds
  • 4 plum tomatoes, 1/2 inch dice
  • 4 stalks of celery, 1/4 inch slices
  • 2 potatoes, peeled and halved
  • 2 leeks, cleaned and cut into 1/2 inch moons
  • Salt and pepper to taste
  • 4 tablespoons extra virgin olive oil
  • 6 ounces small shells pasta
  • 1/2 cup pesto

Directions

Soak beans separately overnight and drain.

In a large sauce pot, place both kinds of beans, onions, zucchini, tomatoes, celery, potatoes, leeks and olive oil and cover by 1 inch with cool water. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hours until beans are tender. Add pasta, turn heat to a boil and cook until "al dente". Divide among bowls and top each bowl of minestrone with a dollop of pesto.

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