Pasta e Fagioli

Heat the olive oil in a large heavy pot over medium heat. Add the pancetta and render for 3 min.

Add the onion, carrot, celery, garlic, and rosemary sprig. Cook over medium-low heat, stirring occasionally, until the vegetables are completely soft, about 10 min.

Stir in the passata and cook for 2 min. Add the stock and the drained beans. Add the parmesan rind if using.

Bring to a simmer and cook for 20 min. Remove and discard the rosemary sprig and parmesan rind.

Remove half the beans with a ladle and blend them until smooth (use a stick blender or transfer to a blender). Stir the blended beans back into the pot.

Bring the soup back to a boil. Add the pasta and cook directly in the soup until al dente, about 8–10 min, stirring frequently to prevent sticking.

Taste for salt. Ladle into bowls and finish with cracked pepper and a generous drizzle of extra-virgin olive oil.