Method

• 1.
  Soak the dried borlotti beans in water overnight, then drain.
• 2.
  Place the drained beans, 2.5L water, the potato, bay leaves, rosemary, pancetta and garlic in a large saucepan. Bring to a simmer over medium heat and cook for 45 minutes or until the beans are tender and cooked through.
• 3.
  Remove half the beans and freeze for another meal. Discard rosemary sprig and bay leaves.
• 4.
  Transfer the potato, one-third of the remaining beans and ½ cup (125ml) cooking liquid to a food processor and blend until smooth. Return puree to the pan with celery, parmesan rind, tomatoes and stock. Remove the pancetta and finely chop, then return to the soup.
• 5.
  Place over medium heat, bring to a simmer and cook for 20 minutes. Add pasta and cook for 6-8 minutes until al dente.
• 6.
  Serve topped with crispy pancetta, fried rosemary, parmesan and pesto.