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 ea Tomato, peeled, seeded &

           -- chopped
    1/3 lb Mushrooms, sliced

      1 ea Carrot, finely chopped

      2 ea Celery ribs, finely chopped

      1 lg Garlic clove, minced

      1 ea 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.