Minestrone col Pesto

• 1 lb. borlotti (or pinto) beans
• 1 lb. cannelloni (or white) beans
• 1 md. red onion, cut 1/4-inch dice
• 2 md. zucchini, cut 1/4-inch rounds
• 4 plum tomatoes, cut 1/2-inch dice
• 4 celery stalks, cut 1/4-inch slices
• 2 potatoes, peeled and halved
• 2 leeks, cleaned and cut into 1/2 moons
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 tbsp. extra-virgin olive oil
• 6 oz. sm. shell pasta
• 1/2 cup pesto

1. Soak beans separately overnight and drain.
2. 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.
3. Cover pot and bring to a boil.
4. Lower heat and simmer 1-1/2 hours until beans are tender.
5. Add pasta, turn heat to a boil and cook until al dente.
6. Divide among bowls and top each bowl of minestrone with a dollop of Pesto.

borlotti, cannelloni, red onion, zucchini, tomatoes, celery stalks, potatoes, leeks, salt, freshly ground black pepper, extravirgin olive oil, shell pasta, pesto

Taken from www.foodgeeks.com/recipes/5352 (may not work)