Fry the onion, garlic, carrot and celery
in the olive oil in a large saucepan until
tender but not browned. Scoop out and
set aside. Fry the pancetta, if using, you
won’t need to add any more oil but keep
the heat low until it starts to give off fat.
Fry until browned but not too crisp. Tip
into a sieve and drain off any excess fat.
Put the carrot mixture back into the pan
with the pancetta and add the bay leaf,
plenty of seasoning and the stock. Bring
to a simmer, add the pasta and cook
for 5 mins.
Top and tail the green and runner
beans, slice both into lengths that will
easily fit on a spoon and add to the pot
with the broad beans. Cook for 3 mins,
then add the cabbage. Bring back to a
simmer and cook for 2 mins. Spoon the
pesto onto the top of the soup just
before serving and serve with the bread.