800g/28 ozcanned borlotti beans with liquid470g drained weight
150g/1 cupsmall pasta (I used macaroni)
1tbspparsley chopped
1tbspParmesan cheese for garnish
Instructions
Dice the pancetta finely, then fry in the olive oil until the fat renders. Add in chopped onion, finely diced carrot and celery and cook for 5-7 minutes over low heat until the onions are softened, add minced garlic and chopped rosemary and cook for 30 seconds longer.
Pour in the vegetable stock, Parmesan rinds if using, and stir to combine, then add the bay leaves, the canned beans with the liquid and tomato passata, add a pinch of salt and bring to a boil, then lower the heat and simmer for 20 minutes. Then remove ⅓ of the soup and process in the blender, add back to the pot and stir to combine.
Add the pasta and cook according to the package instructions, approximately for 7-8 minutes. It should be al dente. Add more seasoning if needed. Serve topped with chopped parsley and Parmesan cheese and a drizzle of good quality olive oil.