Borlotti Bean Soup

I love this soup. It is a hearty and warming Italian classic which is popular in Rome. In the original recipe the soffritto, the slow-cooked base which gives the soup its deep flavour, includes a cut of cured pork belly called pancetta. Roman Jews leave out the bacon and, personally, I like to add rosemary to it. A drizzle of extra virgin olive oil gives it a tasty final touch.

You can make pasta e ceci (pasta soup with chickpeas) by following almost exactly