Pasta e Fagioli (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
• 1 sprig Fresh rosemary
• 2 pieces Bay leaves
• 500 ml Tomato passata
• 900 ml Vegetable stock
• 400 g Borlotti beans
• 180 g Ditalini
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the olive oil in a large pot over medium heat. Add the pancetta and cook for 5 to 7 minutes, stirring, until the fat renders and the pancetta is lightly golden.
2. Add the onion, carrot and celery with a pinch of the salt. Cook for 8 to 10 minutes, stirring often, until softened and glossy but not browned.
3. Stir in the garlic and cook for 30 to 60 seconds until fragrant. Add the rosemary sprig and bay leaves.
4. Pour in the passata and stock, then bring to a gentle simmer. Simmer for 10 minutes to meld the flavours.
5. Add the borlotti beans and return to a steady simmer. Cook for 10 minutes, stirring occasionally.
6. Stir in the ditalini and simmer for 10 to 12 minutes, stirring frequently so the pasta does not stick, until just tender. The soup should thicken slightly as the pasta cooks; loosen with a splash of stock if needed.
7. Remove the rosemary sprig and bay leaves. Season with the remaining salt and the black pepper, then rest off the heat for 2 minutes before serving hot.

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