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1/2 cup pink beans
4 cloves garlic
1 pound onion
6 ounces celery
1/4 pound potato, peeled
2 tablespoons olive oil
1/2 tablespoon beef broth concentrate
4 teaspoons beef broth concentrate
12 ounces tomato, peeled
6 oz can tomato paste
9 ounces carrot, sliced
1/2 pound fresh green beans, sliced
1/2 pound zucchini
1 teaspoon salt

Soak beans overnight; drain. In biggest pot, boil beans until
tender, 30 minutes. Meanwhile mince garlic, onions, celery, and
potato one at a time in food processor; peel, seed, and chop
tomatoes; slice and quarter zucchini; make Pesto Sauce (recipe
below). Drain beans. In biggest pot, heat oil. Add garlic,
onions, celery and potatoes. Top with wax paper circle and cook
gently 15 minutes. Discard paper; add 1/2 Tbsp bouillon and 1 1/2
cups water. Cook 30 minutes. Puree. Return to pot. Add 4 cups
water, 4 tsp bouillon, beans, tomato paste, tomatoes and carrots;
cook 15 minutes. Add green beans and salt; cook 5 minutes. Add
zucchini; cook 5 minutes. Serve with pesto sauce.

Pesto Sauce

2 cloves garlic
1/3 cup Parmesan cheese
2 cups fresh spinach, packed
1/2 cup walnuts
2 tablespoons basil
1 teaspoon salt
1 cup oil

In food processor mince garlic. Add cheese, then spinach, walnuts,
basil and salt; puree. Add oil in a slow, steady stream with
machine running.


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