tuscan bean soup

for 2

400g can cannellini or borlotti beans
(or mix of both - or dried equivalent, soaked overnight)
50g fatty ham cut into small cubes
(traditionally, ham fat or bones are used, not the ham itself)
salt and pepper
400 ml beef stock

for the soffrito:
2 tbsp olive oil (or groundut oil)
1 celery stick finely chopped
1 medium carrot finely chopped
1/2 onion finely chopped
1 sprig or 1 tsp dried rosemary
salt and pepper

Heat the oil in a saucepan and fry all the soffrito ingredients gently for about 15 minutes until well softened.
Add the stock and ham, cover and bring to the boil and simmer for a further 20 minutes.  (Also the beans if dried beans used.)
(If using fat or bones, remove after the 20 minutes).
Add the tinned beans including the liquor in the can and simmer for a further 5 to 10 minutes.
Adjust seasoning to taste.