Instructions:
Step 1:
Pour the olive oil in a large heavy-based pot over medium-low heat.
Sweat the onion and pancetta, until the onion softens and turns translucent.
Tip in the rosemary and chilli flakes, and stir.
Step 2:
Add all the beans, the chickpeas and lentils and cook for around 5 minutes.
Step 3:
Add the tomatoes and stock to the pot.
When it starts to simmer, bring the heat down to low and cook uncovered for around 30 minutes while giving it the occasional stir.
Step 4:
Add salt, pepper and sugar to taste.
Enjoy.
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