Ingredients

· 700 g borlotti beans

· 1 potato

· 2 bay leaves

· 1 sprig rosemary

· 80 g piece flat pancetta

· 2 garlic cloves

· 1 celery stick

· 1 piece parmesan rind

· 800 g crushed tomatoes

· 2 cups chicken stock

· 200 g pasta

· Pesto to serve

Method

Soak the dried borlotti beans in water overnight, then drain. Place the drained beans, water, potato, bay leaves, rosemary, pancetta and garlic in a saucepan. Bring to a simmer over medium heat and cook for 45 minutes or until the beans are tender. Discard rosemary sprig and bay leaves. Transfer the potato, one-third of the remaining beans and ½ cup cooking liquid to a food processor and blend until smooth. Return puree to the pan with celery, parmesan rind, tomatoes and stock. Remove the pancetta and finely chop, then return to the soup. Place over medium heat, and cook for 20 minutes. Add pasta and cook until al dente. Serve topped with crispy pancetta, fried rosemary, parmesan and pesto.