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.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 76 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 27.6mg||8 %|
|Sodium 702.2mg||24 %|
|Potassium 103.6mg||3 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 21.5g|
|Protein 4.8g||7 %|
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Calories per serving: 182
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