Minestrone with Pesto: Minestrone con Pesto

• 3 tablespoons pine nuts
• 2 cups fresh basil leaves, preferably "picolo fino"
• 1 clove garlic
• 1 pinch sea salt
• 5 ounces Ligurian extra-virgin olive oil
• 1 1/2 cups borlotti (or pinto) beans
• 1 1/2 cups cannelloni (or white) beans
• 1 medium red onion, cut into medium dice
• 2 medium zucchini, cut into 1/2-inch moons, 1/2-inch thick
• 4 plum canned plum tomatoes, cut into 1/2-inch dice
• 4 stalks celery, cut into 1/2-inch slices
• 2 potatoes, peeled and cut into 1/2-inch dice
• 2 leeks, cleaned and cut into 1/2-inch moons
• Salt and freshly ground black pepper to taste
• 4 tablespoons extra virgin olive oil
• 6 ounces small shells pasta
• 1/2 cup pesto

1. To make the pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt, and grind with a pestle until paste.
2. Drizzle in the olive oil, beating with a wooden spoon.
3. This can also be done in a food processor.
4. Store in jars, topped with extra-virgin olive oil, for up to 1 week.
5. Soak the borlotti and Cannelloni beans separately overnight and drain.
6. In a large soup pot, place both kinds of beans, the onion, zucchini, tomatoes, celery, potatoes, leeks, and olive oil, and cover by 1-inch with cool water.
7. Cover the pot and bring to a boil.
8. Lower the heat and simmer until the beans are tender about 1 hour to 1 hour and 30 minutes.
9. Add the pasta, and turn the heat to high.
10. Cook the pasta at a boil until al dente.
11. Divide the soup among 4 bowls and top each bowl of minestrone with a dollop of pesto floating on top.

pine nuts, fresh basil, clove garlic, salt, olive oil, borlotti, cannelloni, red onion, zucchini, tomatoes, stalks celery, potatoes, leeks, salt, extra virgin olive oil, shells pasta, pesto

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