Ribollita Tuscan soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the beans 200g/7oz dried broad beans, soaked overnight 200g/7oz dried borlotti beans, soaked overnight 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped 300g/10½oz unsmoked pancetta with rind 1 rosemary sprig 2 garlic cloves, left whole …