This delicious minestrone is adapted from one of my mother's recipes, and from the wonderful Mediterranean Cookbook.  I use my Insta-Pot to cook the beans, and this can be done a day or two before to save time. A crusty loaf of sourdough bread is absolutely delicious with this recipe!



1 cup dry great northern beans, pre-cooked (takes about 70 minutes in a pressure cooker, when pre-soaked with some salt)
4 cups low-sodium chicken broth
3-4 cups filtered water
1 fennel bulb, chopped
1-2 leeks (white parts only, with the layers rinsed out really well to get the sand out)
2 carrots, peeled and chopped
2 stalks celery, chopped
2 roma tomatoes
1/4-1/2 cup dry pasta
1 handful of frozen green beans (haricot verts)

For the pesto (stirred in at the end):

8-10 large basil leaves
2 cloves garlic, pressed
1/4 cup olive oil
2 Tbsp. parmesan cheese


Put cooked beans in a 6-quart Dutch oven, and add chicken broth and water.  Wash and chop veggies and add to the soup.  Cover and allow to cook at a gentle boil for about 30 minutes, so the vegetables can soften.  While you're waiting, make the pesto and set aside.  When vegetables are soft, add pasta and green beans, and cook covered for another 8-10 minutes, or until the pasta and green beans are fully cooked.  At the end, stir in the pesto and serve with crusty bread and a nice wine.