“I made this without the pasta and the bacon, and it was still terrific. Recipe courtesy of Spilling the Beans.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a drizzle of oil in a large saucepan or Dutch oven, and saute the onion, garlic, and pancetta or bacon until the onion is transparent, about 5 minutes.
  2. Add the stock and tomatoes and bring to a simmer.
  3. Add the potatoes, carrot, zucchini, both types of beans, and cabbage to the pot, and simmer again.
  4. Cover, uncovered, until the vegetables are tender, about 30 minutes.
  5. Add the pesto and pasta right before serving, and taste for seasoning (you may not need any--pancetta and pesto are both quite salty).
  6. Pass around more pesto at the table if desired.

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