In a large saucepan pot, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot. You can also saute the vegetables in olive oil.

In the same pot, add the chopped onion, leeks, carrots, and celery. Sauté until softened and golden brown, about 5-7 minutes. Add the garlic and cook for another minute.

Transfer the sautéed vegetables to a soup pot. Add the broth, bay leaves, allspice berries, and marjoram. Bring to a boil over high heat.

Add the potatoes and green beans to the pot. Once everything is combined, reduce to low heat and let the soup simmer gently for about 30 minutes. The soup is ready when the vegetables are tender.

Remove the bay leaf and allspice berries. Whisk together the cream and a bit of broth in a separate bowl to temper it before adding it to the soup. Let it simmer for a few more minutes to heat through.

Ladle the soup into bowls and top with the crispy pancetta and fresh dill or parsley.

If you like your soup thicker, you can mash some potatoes in the pot before adding the cream.

Add a splash of apple cider vinegar for a slightly tangy twist.