- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The fiber-rich beans in this soup make it satisfying enough to be a main course. This version gets an extra healthy boost from cabbage, a completely underrated vegetable that's loaded with fiber as well as vitamins A and C.
Ingredient:
- 3 tablespoons extra-virgin olive oil
- 2 ounces pancetta (finely diced)
- 1 large onion (finely chopped)
- 2 celery ribs (thinly sliced)
- 4 garlic cloves (thinly sliced)
- 1 leek (white and tender green parts thinly sliced,)
- Salt and freshly ground pepper
- ½ pound Savoy or other green cabbage (coarsely shredded)
- 14 ounce can diced tomatoes
- 1 cup dried black-eyed peas
- 2 quarts water
- 3 parsley sprigs
- 1 bay leaf
- 3 thyme sprigs
- 15 ounce can red kidney beans (drained and rinsed)
- 2 ounces penne
- ½ cup shredded basil
- ¼ cup plus 2 tablespoons grated Parmigiano-Reggiano cheese
