½ cup fresh shelled beans 1 stalk celery ½ cup rice ¼ cup tomatoes ½ pound potatoes ¼ pound Savoy cabbage 1 ea white onion 1 ea carrot 1 ea leek 4 tbl extra virgin olive oil 1 teaspoon parsley 3 leavse basil 1 clove garlic 3 leaves sage 1/2 cup ounces Parmigiano Reggiano 2 1/2 qts vegetable broth salt and pepper to taste ¼ cup pancetta or lardo (cured - seasoned salt pork)
Soak the beans in cold water with a pinch of baking soda for 12 hours to soften. Heat oil in a pan over medium heat. Add the chopped pancetta and brown. Pour off grease and add the sage and thinly sliced onion. Add the peeled carrot, celery and leeks, all diced into ¼ to ½-inch pieces. Sauté for a few minutes until tender. Add the peeled, diced potato and cook until tender. Add the chopped tomatoes and cook for 5 more minutes.
Blanch the beans in a pot of boiling water for a few minutes. Add to the sautéed vegetables, mix well, and simmer for 5 minutes.
Add the broth and bring to a boil. Simmer over low heat, covered, for 40 minutes, stirring occasionally.
Rinse and chop the savoy cabbage into ¼ to ½-inch strips. Add to the soup and simmer for another 40 minutes. If the soup is too thick at this point, add a few ladles of hot broth. Season with salt and pepper. Add the rice and cook according to package directions, stirring occasionally.
Remove the soup from the heat when the rice has finished cooking. Garnish with finely chopped parsley and torn basil leaves.