Ministrone

I have been told that every region in Italy has its own ministrone.  Keep that in mind when you are making this, substituting and adding anything you feel works. I have written the straight recipe from Slow Cooking by Joanne Glynn.
Ingredients
220 gms dried borlotti beans
50 gms butter
1 large onion, finely chopped
1 garlic clove, finely chopped
15 gms parsley, finely chopped
2 sage leaves
100 gms pancetta, cubed
2 celery stalks, halved then sliced
2 carrots, sliced
3 potatoes, peeled
1 tsp tomato paste
3 roma tomatoes chopped or 400 gm tin chopped tomatoes
8 basil leaves
3 litres chicken or vegetable stock
2 zucchinis, sliced
220 gms shelled peas
120 gms green beans, cut into bite sized lengths
1/4 cabbage shredded
150 g small pasta
6 tablespoons pesto
grated parmesian cheese
Method
1. Put the borlotti beans in a large bowl, cover with cold water and leave to soak overnight.
2. Next morning, drain and rinse thoroughly under water.
3. Melt butter in a large saucepan and add the onion, garlic, parsley, sage and pancetta.  Cook over a low heat, stirring once or twice, for about 10 minutes, or until the onion is soft and golden.
4. Add the celery, carrot and potatoes and cook for 5 minutes.  Stir in the tomato paste, tomatoes, basil, and borlotti beans. Season with plenty of freshly ground pepper.
5.  Add stock and bring slowly to a boil.  Cover and leave to simmer for 2 hours stirring once or twice.
6.  If the potatoes have not broken up, roughly break them up with a fork against the side of the pan.  Taste for seasoning and add zucchini, peas, beans, cabbage and pasta.  Simmer until the pasta is al dente.
7.  Serve with a dollup of pesto and Parmesan.
Source - Slow Cooking by Joanne Glynn