100 gmflat pancetta, cut into batons100 mlextra-virgin olive oil3cloves of garlic, finely chopped3golden shallots, finely chopped2inner stalks of celery, coarsely chopped2 tbspfinely chopped rosemary leaves375 gmeach canned borlotti and kidney beans, drained250 ml(1 cup) red wine400 mlchicken stock200 gmcanned whole tomatoes125 ml(½ cup) tomato sugo or passata200 gmshort pasta, such as tubetti or gnocchettiTo serve:finely grated parmesan and extra-virgin olive oil
Combine pancetta and oil in a large heavy-based saucepan and cook over medium heat until fat renders and pancetta starts to colour (4-5 minutes). Add garlic, shallot, celery and rosemary and cook until soft and starting to caramelise (5-6 minutes). Add beans and cook until starch begins to form on the bottom of pan (3-4 minutes), being careful it doesn’t catch. Deglaze with wine, cooking until reduced completely (7-8 minutes), then add stock, tomatoes and sugo. Reduce heat to low and cook, just simmering, for 1-1½ hours, stirring frequently so mixture doesn’t catch on bottom of pan.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.
Transfer a quarter of the soup mixture to a food processor and purée, then return to pan. Add pasta, stir to combine and season to taste with sea salt and freshly ground black pepper. Serve immediately scattered with parmesan and drizzled with olive oil.