In a sauce pan or a high sided frying pan heat some olive oil. Then crisp and brown the pancetta in the warm oil. Pour away some of the pancetta fat and leave about 2 tablespoons in the pan.

Add the garlic and gently fry until it's golden and smells fragrant.

Add some of the rosemary and gently warm with the garlic to release the oils. The rosemary will become really fragrant.

Blend one of the tins of white beans. Add the beans AND THE WATER to the blender and blend until smooth and creamy. Add this to your pan with the garlic and rosemary. Give it a good stir but don't season it just yet.

Once you've added the creamy blended beans, drain the other two tins of beans and add them to the pan. Give everything a mix and taste the soup. At this stage, your soup is gonna be thick. Really thick. Boil the kettle and make about 500ml of vegetable stock using a stock cube.

Pour some of this into your soup until you get the consistency that you want. You may use all the stock or only some of it. It doesn't matter. Just get the soup to the consistency that you want. My personal preference is for a soup that just coats the back of a spoon and is still thick and creamy. *If you find the soup a bit too thick after adding the stock then you can add a bit more water. Once you add the stock to the soup, bring everything to a boil and let simmer for a minute to two.

Serve the soup with warm bread or crackers.