In a soup pot saute pancetta just until fat renders. Add onions and leeks and saute 5 minutes until softened. Add carrots and celery and saute 5 minutes. Rinse beans in cold water, drain, add to vegetables and saute 1 minute. Add tomatoes, cabbage, potato and 2 1/2 quarts cold water. Bring to a boil, cover partially and simmer over low heat for 1 hour. Season to taste with salt and pepper after 30 minutes. Add green beans and pasta and simmer, uncovered, 15 minutes more, or until pasta in tender and soup is thickened. Just before serving swirl in pesto, to taste.;
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.