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Ingredientes
- 1Â 1/3 c. Dry white kidney beans, soaked
- 8 c. Water
- 2 lrg Potatoes, diced
- 1/2 lb Butternut squash, peeled & diced
- 3 lrg Zucchini, minced finely
- 1 x Tomato, peeled, seeded & minced
- 1/3 lb Mushrooms, sliced
- 1 x Carrot, finely minced
- 2 x Celery ribs, finely minced
- 1 lrg Garlic clove, chopped
- 1 x Yellow onion, finely sliced
- 1/3 c. Extra virgin olive oil
- 1Â 1/2 tsp Coarse sea salt
- 1/2 lb Tubular pasta
- 2 Tbsp. Pesto, see recipe
- Â Â Extra virgin olive oil
Direcciones
- Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 min. Reduce heat & simmer, covered, for another 5 min.
- Add in the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 min, add in the carrot, celery, garlic & onion. Simmer for another 15 min, stirring occasionally. Add in the extra virgin olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 min cooking, add in the pasta & simmer for 9 or possibly 10 min till it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cold till it is tepid & serve it with drizzles of extra virgin olive oil on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 747g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 137 | 44% |
| Total Fat 15.42g | 19% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 844mg | 35% |
| Potassium 1245mg | 36% |
| Total Carbs 37.65g | 10% |
| Dietary Fiber 8.6g | 29% |
| Sugars 7.39g | 5% |
| Protein 8.73g | 14% |
