Minestrone Genovese ( Vegetable Soup With Pesto )

1 1/3 cup dried white kidney beans, - soaked
8 cup water
2 large potatoes, diced
1/2 lb butternut squash, peeled & - diced
3 large zucchini, chopped finely
1 tomato, peeled, seeded & - chopped
1/3 lb mushrooms, sliced
1 carrot, finely chopped
2 celery ribs, finely chopped
1 large garlic clove, minced
1 yellow onion, finely sliced
1/3 cup EVO oil
1 1/2 teaspoon coarse sea salt
1/2 lb tubular pasta
2 tablespoon pesto, see recipe
1 olive oil

Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cook 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 simmering, 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.