Pancetta, faro and bean soup

Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion has softened and is starting to go golden. Add the garlic, fry for a few seconds more, then the tomatoes and puree. Cook these down until the tomatoes start to thicken and soften. Pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock then simmer very gently for 25-30 mins. Add the canelllini beans and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls (or Tupperware if you are keeping it for another day), then sprinkle with parsley and freshly grated Parmesan.