Yield: 1¾ gallons.

4 oz. pancetta, small diced

3 Tbsp. olive oil

1 lb. onion, medium diced

8 oz. celery, medium diced

8 oz. zucchini, medium diced

8 oz. yellow squash, medium diced

8 oz. green peppers, medium diced

8 oz. cabbage, julienne

6 tomatoes, peeled and medium diced

1 tsp. RC Roasted Garlic Base

2 bay leaves

1 tsp. fresh oregano, chopped

¾ tsp. fresh thyme, chopped

2 Tbsp. parsley, chopped

1½ gallon prepared RC Deluxe Chicken Stock

1 Tbsp. RC Pesto Sauce

1 lb. ditalini pasta, cooked and drained

8 oz. white beans, cooked and drained

Saute pancetta in olive oil until crisp. Remove from oil and drain on paper towel. Add vegetables and RC Roasted Garlic Base. Saute until tender. Add herbs and saute for 2-3 minutes. Add prepared RC Deluxe Stock and simmer 5-10 minutes. Finish by adding crispy pancetta, RC Pesto Sauce, cooked pasta and beans.