Minestrone Genovese Vegetable Soup With Pesto

1 1/3 c Dried white kidney beans,

-- soaked 8 c Water

2 lg Potatoes, diced

1/2 lb Butternut squash, peeled &

-- diced 3 lg Zucchini, chopped finely

1 ea Tomato, peeled, seeded &

-- chopped 1/3 lb Mushrooms, sliced

1 ea Carrot, finely chopped

2 ea Celery ribs, finely chopped

1 lg Garlic clove, minced

1 ea Yellow onion, finely sliced

1/3 c Olive oil

1 1/2 ts Coarse sea salt

1/2 lb Tubular pasta

2 tb Pesto, see recipe

Olive oil

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