Heat the pancetta with the oil and butter in a large saucepan and saute fof few minutes. Add the onions, sage and parsley and fry gently for 5 minutes. Mix in the garlic, carrots, celery and potatoes and cook for 2 minutes. Add the green beans and courgettes and saute for another couple of minutes.
Cover with 2.5 liters of hot water, add the tomatoes, salt and pepper to taste. Cover the pan and cook at a very low simmer for a minimum of 1 hour.
Add the rice and the canned beans. Stir well. Continue cooking uncovered at a steady simmer until the rice is al dente. Put directly parmesan cheese in the cooking pan or we can serve with a bowl of parmesan on the side.
Serve hot, share and enjoy.
