Pasta e Fagioli alla Veneta (Venetian Bean and Pasta Soup)

• 2 tbsp Extra virgin olive oil
• 120 g Pancetta
• 1 medium Yellow onion
• 1 sprig Fresh rosemary
• 200 ml Tomato passata
• 1.2 liters Vegetable stock, hot
• 500 g Borlotti beans
• 1 tsp Fine sea salt
• 180 g Ditalini
• ½ tsp Black pepper

1. Heat the olive oil in a large pot over a medium heat. Add the pancetta and cook for 5 to 7 minutes, stirring, until the fat has rendered and the pancetta is lightly golden.
2. Finely chop the onion and add it to the pot. Cook for 8 to 10 minutes, stirring often, until soft and translucent but not browned.
3. Strip the rosemary leaves from the sprig and finely chop them, then stir into the pot for 30 seconds until fragrant. Add the tomato passata and cook for 2 minutes to take the raw edge off.
4. Pour in the hot vegetable stock and bring to a gentle simmer. Stir in the borlotti beans and the fine sea salt, then simmer for 35 to 40 minutes, stirring occasionally, until the soup tastes well blended and the beans are tender.
5. Stir in the ditalini and keep the soup at a steady simmer. Cook for 10 to 12 minutes, stirring frequently so the pasta does not catch, until the pasta is al dente and the broth has thickened naturally.
6. Remove from the heat and let the soup stand for 5 minutes to settle and thicken slightly. Serve hot, finishing each bowl with a small drizzle of extra virgin olive oil and a good grind of black pepper.

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