- cook the pancetta, set aside - sauté the veggies - add veggies, broth and aromatics to a stock pot, bring to boil
- add green beans and potatoes - reduce the heat and simmer until the veggies are cooked but still tender - remove one cup of the soup, cool lightly and combine with the cream - add it back to the soup and simmer few more minutes
- with a side of crusty bread - pair with light salad - top with fresh herbs - serve as a side dish with roasted or grilled meats