Pasta e Fagioli

• 250 g (9 oz) borlotti beans, soaked and cooked
• 4 tablespoons

Cook the beans, then leave to rest in their cooking water.

In a large heavy saucepan heat the oil and fry the onion and celery together over a medium heat. When the onion is soft but not brown, add the garlic, chilli, rosemary and pancetta or prosciutto, and continue to fry, stirring. The pancetta should become almost crisp. Add the tomatoes with their