GETTING READY
1 Rinse the borage and the other herbs and the leaf vegetables well.
2 Take the leaves off their stalks, and shred them.

MAKING
3 In a saucepan, put the leaves and herbs with 5 cups water and 1 tsp salt.
4 Cover and simmer over low heat for 30 minutes.
5 Increase the heat and allow the herb soup to come to a boil.
6 In a bowl, combine pesto sauce with ¼ cup of hot stock.
7 Sprinkle the rice in the pan and stir.
8 Boil over moderate heat, uncovered, for 10 minutes.
9 When the rice is just tender, stir in the pesto mixture and 1 1/2 tbsp of the oil.
10 Boil for a another 2-3 minutes.

SERVING
11 Ladle into individual soup bowls and serve.