Pasta and beans

INGREDIENTS FOR 4 PEOPLE
500 g boiled borlotti beans
70 g diced or sliced pancetta
1 carrot
1 celery stalk
1/2 onion
1 tin tomato sauce
Extra virgin olive oil
Salt, pepper
200 g ditalini or pasta of your choice
I finely chop celery, carrot and onion.
I put in a pan with extra virgin olive oil and diced pancetta. I remove some beans from cooking water and reserve. I add others to the sautéed vegetables and cook a few minutes. I add tomato sauce. I dilute with bean cooking water or vegetable stock, about 1 and a half litres. I cook about 30 minutes, then blend with a stick blender. I adjust salt and pepper. I add reserved whole beans. Cook pasta separately or directly in the broth, stirring often as it sticks. For a thinner soup, add stock; I preferred it thick. Once pasta is cooked, serve with Parmigiano and extra virgin olive oil.