How to Make It
Step 1
In a large slow cooker, combine the beans and water, cover and cook on high for 3 hours. Add the pancetta, cabbage, carrots, celery, onion, garlic and bay leaves and cook for 6 hours. Discard the bay leaves. Chop the pancetta and return it to the soup.
Step 2
Add the zucchini, green beans, tomatoes and tomato paste and cook on low for 2 hours. Stir in the basil and parsley and season the minestrone with salt and pepper.
Step 3
Spoon the cooked pasta into 8 bowls and ladle the soup on top. Pass grated cheese and olive oil at the table.
Make Ahead
The minestrone can be refrigerated for up to 3 days. Reheat gently.
