Pancetta and borlotti bean soup with toasts

Name: Pancetta and borlotti bean soup with toasts
Prep time: 12 h 15 min
Cook time: 7 h 10 min
Total time: 19 h 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 190g (1 cup) dried borlotti beans; 4.60 gm extra virgin olive oil; 1 large brown onion, finely chopped; 4 celery sticks, finely chopped; 1 large carrot, peeled, finely chopped; 75g pancetta, finely chopped; 3 garlic cloves, crushed; 2 tsp fresh rosemary, finely chopped; 1 long fresh red chilli, deseeded, finely chopped; 500ml (2 cups) chicken style liquid stock or vegetable liquid stock; 500ml (2 cups) water; 100g trimmed cavolo nero (Tuscan cabbage), chopped; 4 slices rye bread, grilled; 30.00 gm fresh basil pesto; Baby herbs, to serve