In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.

Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.

In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.

Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.

Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.

Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.