Recipe courtesy of David Rosengarten


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  • Total: 2 hr 10 min
  • Prep: 10 min
  • Cook: 2 hr
  • Yield: 6 servings
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2 slices pancetta, diced

2 onions, sliced

2 leeks, sliced and rinsed carefully

2 carrots, diced

2 stalks celery, diced

1 cup dried cannellini beans, soaked overnight in cold water

2 cups crushed tomatoes

1 small head green cabbage, shredded

1 large boiling potato, diced

Salt and pepper

1 cup green beans, cut into 1/2-inch pieces

1 cup dried small pasta

1/4 to 1/2 cup pesto


  1. 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.;