Tuscan bean soup
125g Pancetta, chopped
2 Cloves garlic
1 Onion, chopped
2 Stalks celery, de-stringed and finely chopped
1 Tin plum or chopped tomatoes
1 Litre chicken stock
2 Tins of beans (borlotti, cannellini etc), drained and rinsed
A sprig of fresh rosemary, chopped
A handful of fresh basil
In a large pan, fry the pancetta with the onion and celery in olive oil until soft. Add the garlic and fry for a few minutes before adding the tomatoes and stock along with the rosemary. Add salt and pepper and cook for about half an hour. Add the beans and cook for another 5-10 minutes until the beans are warmed through. To serve, tear the basil leaves and mix through. Check seasoning and grate over some parmesan.
Small pasta shapes such as stelline or ditalini can be added for a more filling soup.
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