Minestrone Genovese (Vegetable Soup with Pesto)

• 113 cups white kidney beans, canned soaked
• 8 cups water
• 2 large potatoes diced
• 1/2 pound butternut squash peeled & diced
• 3 large zucchini finely chopped
• 1 each tomatoes peeled, seeded & chopped
• 13 pound mushrooms sliced
• 1 each carrots finely chopped
• 2 each celery stalks finely chopped
• 1 large garlic cloves minced
• 1 each yellow onion finely sliced
• 1/2 cup vegetable oil
• 1 1/2 teaspoons sea salt coarse
• 1/2 pound pasta tubular
• 2 tablespoons basil pesto
• 1 x olive oil

1. Drain the beans and combine with the water in a Dutch oven.
2. Bring to a boil and cok at a high heat for 10 minutes.
3. Reduce heat and simmer, covered, for another 5 minutes.
4. Add the potatoes, squash, zucchini, tomato and mushrooms and cook over medium heat, stirring from time to time.
5. After about 15 minutes, add the carrot, celery, garlic and onion.
6. Simmer for another 15 minutes, stirring occasionally.
7. Add the olive oil and salt.
8. Continue simmering, pressing the beans and potatoes against the side of the pot to make the soup dense.
9. After another 15 minutes cooking, add the pasta and simmer for 9 or 10 minutes until it is al dente.
10. Just as the heat is turned off, stir in the pesto.
11. Let the soup cool until it is tepid and serve it with drizzles of olive oil on top.

white kidney beans, water, potatoes, butternut, zucchini, tomatoes, mushrooms, carrots, garlic, onion, vegetable oil, salt, tubular, basil pesto, olive oil

Taken from recipeland.com/recipe/v/minestrone-genovese-vegetable-s-40125 (may not work)