Classic Minestrone Soup Con Pesto Alla Genovese

3 tablespoons Olive oil

2 Onions -- diced

2 Carrots -- chopped

2 Leeks -- whites only chopped

2 Stalks celery -- chopped

2 Potatoes -- diced

1 cup Dry beans -- soaked and cooked

but still hard 1 Large eggplant -- skinned and diced

2 cups Hot chicken broth

4 cups Boiling water

Salt and pepper 2 Tomatoes -- diced

1 1/2 cups Cabbage -- diced

1 1/2 cups Spinach -- diced

1 1/2 cups Zucchini -- diced

3/4 cup Pasta -- raw

3 tablespoons Pesto -- heaping

-----PESTO----- 1 1/2 cups Fresh basil leaves

1 Garlic clove

Parmesan or romano cheese 3 tablespoons Pine nuts or walnuts

1/2 cup Olive oil

In olive oil saute till soft onions, leeks, carrots, celery, and potatoes.= Add dry beans, eggplant and cook down. Add chicken broth, water, salt,= pepper, tomatoes and cook for about 1 hour covered. Add cabbage, spinach, zucchini. Add pasta. If too thick add more chicken broth. When done add pesto sauce.

Courtesy of Ciao Italia cookbook.