After going back for a second bowl along with the rest of our book club, I asked Diane Armstrong could I PLEASE have this recipe! She had taken a “white”minestrone recipe (we guessed because there is no tomato or dark colored vegetables to color it) and tweaked it to the point of being largely unrecognizable. I love bean soup, and the addition of pasta, cabbage, pancetta and pesto takes it to another level of deliciousness. Leftovers are great and it doubles and freezes easily. Bon Apetit!
1/4 lb. diced pancetta
2 celery stalks, chopped
1/2 head of cabbage, thinly sliced
1 onion, quartered and thinly sliced
4 cloves garlic
Rind of Parmigiana-reggiano
1 large bay leaf
6 cups chicken stock
2 cooked chicken breasts, chopped (or use rotisserie chicken)
2 15 oz.cans cannelini beans
1 cup fusilli pasta (or more)
Pesto (Costco has a good fresh one)
Grated Parmesan cheese for serving
Heat 2 Tbs. olive oil in a large stockpot on medium high; add pancetta and cook until lightly browned. Then add celery, cabbage, onion and garlic, and season with salt and pepper. Throw in the Parmesan rind and bay leaf. Cover the pot to sweat the vegetables for 5 minutes, stirring occasionally. Add the chicken stock and beans and bring to a boil. Let simmer for half an hour and then add the chicken. You can add the pasta to the pot and cook until tender, or cook it separately and then add it in . (Diane and I both did this, I guess because there is so much already going on in the pot we worried it wouldn’t be at enough of a boil to cook the pasta properly. Probably would work just fine however – you be the judge!
Serve hot with a dollop of pesto and grated cheese to taste. Serves 6+
Note: I would give the onion and cabbage slices a couple of extra chops to make then easier to fit in your spoon.
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