Step 1

Heat the oil in a large saucepan, then add the pancetta, leek, carrot and rosemary. Cook over low heat, stirring occasionally, for 5 minutes until the vegetables soften.

Step 2

Add the tomato paste and cook for a further minute, then stir in the crushed tomatoes and stock.

Step 3

Bring to the boil and simmer for 10 minutes, then add the borlotti beans and cook for a further 5 minutes. Cool slightly, remove 2 cups of the soup and puree in a blender. Return to pan and stir with remaining soup.

Step 4

Ladle into 4 bowls and sit 4 roasted tomatoes in each. Serve with cheese sticks or grissini.