Ingredients:
- 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
Method:
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.