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  • Author: A Family Feast
  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: soup
  • Cuisine: Italian


  • 1 cup chopped, drained plum tomatoes, see notes below
  • 1 teaspoon kosher salt
  • ¼ pound vermicelli or angel hair pasta, broken into 2 inch pieces (1 cup)
  • 2 tablespoons extra virgin olive oil
  • 2 ounces pancetta chopped
  • 1 ½ cups green cabbage chopped
  • 1 cup sliced carrots
  • 1 leek, white part only, cleaned and chopped (1 cup)
  • 1 cup onion chopped
  • 1 ½ tablespoons garlic minced
  • 2 quarts chicken stock
  • 1 ½ cups peeled and diced  new red or all purpose potato (about 2 medium potatoes)
  • 23 pieces parmesan cheese rinds
  • 1 14.5-ounce can drained chick peas
  • 1 14.5-ounce can drained kidney beans
  • 1/3 cup pesto, see here or jarred
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup freshly grated Parmesan cheese plus more as garnish
  • Crusty bread for serving


  1. Cook the pasta according to package directions, cool and set aside.
  2. Heat olive oil in heavy bottom stock pot over medium heat and add pancetta. Cook just until the fat renders off the pancetta (do not brown), approximately 2 minutes.
  3. Add in cabbage, carrots, leeks, onions and garlic and sauté for 3 minutes.
  4. Add in chopped tomatoes and sauté for an additional 1 minute.
  5. Add in chicken stock, potato and Parmesan cheese rinds.
  6. Simmer for 15 minutes or until vegetables are tender.
  7. Add the cooked pasta, chick peas, kidney beans and pesto and stir.
  8. Remove Parmesan rinds and discard.
  9. Season soup with salt and pepper and serve with additional grated Parmesan cheese and crusty bread.


Place diced tomato in a sieve over a bowl and sprinkle on one teaspoon of kosher salt

Keywords: soup, minestrone