Step 1

In a large pot, heat the olive oil over medium-high heat. Add the leeks and stir with the wooden spoon until leeks are slightly wilted, about 5 minutes. Add the garlic and balsamic vinegar and stir for another minute.

Step 2

Add the oregano, red pepper flakes, carrots, cabbage, hominy, kidney beans, chickpeas, tomatoes, tomato paste, parmesan rinds (if using), 2 1/2 cups water, and the broth. Bring to a boil. Lower heat and simmer for 30-45 minutes, until vegetables are softened and flavors are melded. Season to taste with salt and pepper. Add a pinch of sugar if you feel you need to balance the acidity of the tomatoes. Stir in the grated parmesan cheese, if using.

Step 3

Serve with a dollop of pesto on top and mix well to incorporate.