Minestrone Col Pesto

Ingredients

• 1 pound borlotti beans or pinto
• 4 stalks celery 
• 4 tablespoons olive oil extra virgin 
• 2  leeks cleaned cut into 1/2 inch moons
• 1 pound cannelloni beans white or
• 6 ounces shells pasta 
• 0.5 cup pesto 
• 4  plum tomatoes 
• 2  potatoes peeled halved
• 1 medium onion red
• 4 servings salt and pepper to taste
• 2 medium zucchini 

Equipment

• bowl
• pot

Directions

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. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hours until beans are tender.
3. 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.