Minestrone Col Pesto

• 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

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, stalks of celery, potatoes, leeks, salt, extra virgin olive oil, shells pasta, pesto

Taken from www.foodnetwork.com/recipes/mario-batali/minestrone-col-pesto-recipe.html (may not work)