Minestrone with Cabbage and Leeks – Afoodieaffair

Step 1

1 On medium heat, in a large stockpot add 3 Tbsp olive oil. Chop Pancetta into tiny pieces and saute in olive oil until crispy and fat is rendered.

Step 2

2 Add leeks, carrots, celery and salt and pepper. Saute until vegetables are slightly tender about 5 minutes.

Step 3

3 Add garlic, and saute until fragrant, about 1 minute.

Step 4

4 Add stock and tomatoes, beans and herbs.

Step 5

5 Cover and cook 15 minutes.

Step 6

6 Add zucchini and cabbage.

Step 7

7 Continue to cook until vegetables are tender.

Step 8

8 Remove Parmesan rind, and add pasta either to each bowl before serving, or to entire soup if eating right away.

Step 9

9 Serve with grated Parmesan cheese.