Ingredients

• 3 tablespoons Partana Extra Virgin Olive Oil
• 2 ounces Pancetta, diced small
• 2 slender leeks, cleaned, and sliced thin
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 slender carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced 
• 2 medium Yukon gold potatoes, scrubbed and diced
• 2 large tomatoes, peeled and diced, or 16 ounces of canned LaValle San Marzano DOP tomatoes
• Salt, pepper to taste
• 1 1/2 quarts water
• 1 jar Valgri Fagioli Cannellini, divided in half
• 1/3 pound green beans, diced 1/2 cup chopped Italian parsley
• 2 sprigs thyme, leaves chopped, or a handful of basil leaves, chopped
• 1/3 pound small pasta (optional)
• Pesto
• Aged Parmigiano-Reggiano
• Partanna or Segreto Extra Virgin Olive Oil

Heat a stockpot or large, deep-sided sauté pan. Add 3 tablespoons olive oil and diced pancetta. Saute over high heat, stirring often, until pancetta is crisp. Add leeks, onions, and garlic, and sauté until vegetables are soft (do not let brown). Add carrots, celery, zucchini, and sauté 5 minutes, stirring to coat. Add potatoes, stir. Add tomatoes, and sauté for 5 minutes more.  Add 1 quart of water. If using fresh tomatoes, you may need to add up to 2 cups more water. Bring to a boil, then reduce to a simmer. After 30 minutes, add half the cannellini beans and the green beans. Puree the remaining cannelloni beans until smooth and add to soup. If desired, add pasta. Continue to simmer 15 minutes more. When serving, add a tablespoon or two of basil pesto and several tablespoons of Parmigiano-Reggiano to the soup and stir. Drizzle a tablespoon of olive oil on top, if desired.