¼ pound pancetta, diced small
5 Tablespoons unsalted butter
1 large onion
2 leeks, white part only, diced
1 rib celery, diced
2 carrots, peeled, diced
2 cups canned tomatoes, seeded and drained, rough chopped
1 bouquet garni, 2 stems parsley, 1 sprig rosemary, 1 bay leaf
10 cups chicken broth
1 medium potato, peeled and diced
¾ cup basmati rice
2 zucchini, diced
1 ½ cups cranberry beans, cooked
3 cups dried cannellini beans, soaked and fully cooked, (save cooking liquid)
½ head savoy cabbage, shredded, blanched for 1 minute in salted water.
4 garlic cloves
1 cup tightly packed basil leaves
2 teaspoons salt
2 cups finely grated parmesan cheese
1 ½ tablespoon lightly toasted pine nuts
¾ cup extra virgin olive oil

Italian country bread, sliced

1. In a large stockpot, cook pancetta till crispy. Add butter and allow to melt.

2. Add onions, leeks, celery, and carrots. Cook till vegetables are shiny, about 15 minutes.

3. Add Rice and stir well. Then add tomatoes, potatoes, bouquet garni, and chicken broth. Bring just to a boil, reduce heat and simmer for 15 minutes.

4. Add zucchini, drained cranberry beans, drained cannellini beans(save liquid from these beans to thin soup if necessary), and cooked cabbage. Simmer ten minutes to bring flavors together. Season soup with salt and pepper.

5. Make pesto by adding garlic, basil, salt, parmesan cheese, and pine nuts to a food processor bowl. Puree mixture and dump into a bowl. Stir in extra virgin olive oil by hand.

To serve soup, place a piece of Italian country bread into the bottom of a large soup bowl. Pour a ladle of hot soup over and top with a spoonful of the pesto sauce.