Title: Minestrone col pesto
 Categories: Molto
      Yield: 4 Servings
 
      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