Summer Bean Soup

In a large saucepan heat the oil and over medium heat cook the pancetta until lightly browned. Add the carrot, onion, and celery and continue to cook until tender. Add the garlic and cook just a minute more. Add the borlotti beans, tomatoes, stock, parsley, and bring to a boil. Reduce the heat to a simmer and cook for about two hours or until the beans are very tender and the soup has thickened. Season with salt and pepper and cool to just slightly warm before serving.

Serve the soup in individual bowls with a drizzle of extra virgin olive oil, a dollop of fresh pesto, and a sprinkling of fresh grated cheese.