- 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)
- 2–3 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
- Cook the pasta according to package directions, cool and set aside.
- 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.
- Add in cabbage, carrots, leeks, onions and garlic and sauté for 3 minutes.
- Add in chopped tomatoes and sauté for an additional 1 minute.
- Add in chicken stock, potato and Parmesan cheese rinds.
- Simmer for 15 minutes or until vegetables are tender.
- Add the cooked pasta, chick peas, kidney beans and pesto and stir.
- Remove Parmesan rinds and discard.
- 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