Penne with fennel, red pepper and beans from Winter Food by Jill Norman

Ingredients

• 1 bunch parsley, leaves picked
• 3 cloves garlic, roughly chopped
• 1 large onion, roughly chopped
• 1 leek, roughly chopped
• 2–4 tablespoons olive oil
• 100 g pancetta, diced (optional)
• salt
• freshly ground black pepper
• 400 g tinned chopped tomatoes
• 350 ml vegetable or chicken stock
• 2 heads fennel, diced
• 2 red peppers, seeds and ribs removed, diced
• 400 g tinned haricot or cannellini beans, drained and rinsed
• 600 g penne
• freshly grated Parmesan