Pasta e fagioli is a great example of how simple ingredients can be transformed into something nice and tasty. A simple combination of cannellini beans, pancetta and pasta in a hearty broth make a lovely and comforting dish,

1. Place the beans and bay leaves in a large pot and cover with plenty of cold water, approximately 3 litres. Bring everything to the boil and cook the beans until just al dente, about 30-40 min. Discard the bay leaves, drain the beans but reserve about 2 litres of the bean cooking water.

2. In the same pot, heat the olive oil over a medium heat. Add the pancetta and fry until the fat has rendered. Add the garlic, chilli and celery, cooking until the celery is tender. Add the cherry tomatoes and the beans, stirring to coat everything in the fat.

3. Add the reserved cooking water, topping up with some fresh water if necessary, and bring everything to a rolling boil. Add the pasta.

4. Cook until the pasta is tender and has absorbed most of the liquid. Season to taste. When ready, remove from the heat and allow to rest for 10 minutes.

5. Serve with pecorino grated over the top.

Enjoy!