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Minestrone Col Pesto

1 lb Borlotti (or pinto) beans
1 lb Cannelloni (or white) beans
1 md Red onion, 1/4 inch dice
2 md 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 tb Extra virgin olive oil
6 oz Small shells pasta
1/2 c Pesto

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.

Yield: 4 servings

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