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Ingredients
  • 700g dried borlotti beans
  • 1 large potato, peeled and halved
  • 2 bay leaves
  • 1 sprig rosemary, plus extra fried leaves to serve
  • 80g piece flat pancetta or speck, rind removed, plus extra crispy fried pancetta to serve
  • 2 garlic cloves, crushed
  • 1 celery stick, thinly sliced
  • 1 small piece parmesan rind, plus finely grated parmesan to serve
  • 2 x 400g cans crushed tomatoes
  • 2 cups (500ml) chicken or vegetable stock
  • 200g small pasta (ditalini or small shells)
  • Pesto to serve (optional)
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