Pasta e Fagioli Tradizionale (Italian Pasta and Bean Soup)

• 2 tbsp Extra virgin olive oil
• 120 g Pancetta
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 400 g Canned whole peeled tomatoes
• 1.2 liters Vegetable stock
• 480 g Cannellini beans
• 160 g Ditalini
• 40 g Parmesan

1. Warm 1 tbsp of the extra virgin olive oil in a large pot over 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 yellow onion, carrot and celery. Add them to the pot with a pinch of salt and cook for 8 to 10 minutes until softened and sweet, lowering the heat if they start to colour.
3. Crush the garlic and stir it in for 30 seconds until fragrant. Tip in the canned whole peeled tomatoes and break them up with a wooden spoon, then cook for 2 minutes to take the raw edge off.
4. Pour in the vegetable stock and bring to a gentle simmer. Add the cannellini beans, then simmer for 20 minutes so the flavours meld and the broth starts to thicken.
5. Scoop out about a third of the beans with a ladle and mash them against the side of the pot, then stir back in to thicken the soup. Add the ditalini and simmer for 10 to 12 minutes, stirring often, until the pasta is tender and the soup is thick and glossy.
6. Take the pot off the heat and let the soup stand for 5 minutes to settle. Serve with the remaining 1 tbsp extra virgin olive oil drizzled over and the parmesan grated on top.

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