Pasta e Fagioli Pasta and Beans

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small red onion, finely chopped
• 1/2 celery stick, finely chopped
• 1 small carrot, peeled and finely chopped
• 2-3 slices of pancetta, cut into thin strips (optional)
• 14 ounces (400 grams) cooked and drained borlotti beans (note that a regular size can normally holds 240 grams of beans)
• 1/3 cup (80 ml) tomato puree (passata)
• 1 cup (250 ml) water or vegetable or beef stock
• 7 ounces (200 grams) short pasta such as ditalini

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