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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I made this without the pasta and the bacon, and it was still terrific. Recipe courtesy of Spilling the Beans. Ingredients:
canola oil or olive oil, for cooking |
1 garlic clove, minced |
1/4 lb pancetta or 1/4 lb bacon, diced |
4 cups chicken stock or 4 cups vegetable stock |
14 ounces whole tomatoes or 14 ounces diced tomatoes or 2 large tomatoes, diced |
2 medium red potatoes (peeling optional) or 2 medium yukon gold potatoes (peeling optional) |
1 carrot, cut in half lengthwise |
1 large zucchini, diced |
1/4 lb green beans, cut into bite-sized pieces |
2 cups beans (any kind, cooked or a 19 oz can, rinsed and drained) |
1 head napa cabbage (small head, thinly sliced) or 1 head savoy cabbage (small head, thinly sliced) or 1 head bok choy (small head, thinly sliced) |
1/3 cup pesto sauce (plus more for the table) |
1 cup dry pasta, cooked about 3 minutes less than package indicates |
salt |
pepper |
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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