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    Tomato, peeled, seeded &
-- chopped
1/3 lb Mushrooms, sliced
1    Carrot, finely chopped
2    Celery ribs, finely chopped
1 lg Garlic clove, minced
1    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.