2 x 400 g (13 oz) cans mixed beans, rinsed and drained
2 tablespoons tomato purée
600 ml (1 pint) chicken stock
125 g (4 oz) pasta shapes
grated Parmesan cheese
chopped parsley, (optional)
warm crusty bread
Heat the oil in a large heavy-based saucepan and cook the bacon, onion, celery and carrot for 5 minutes. Add the beans, tomato purée and stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
Cook the pasta shapes in a small saucepan of lightly salted boiling water for 8–10 minutes until tender. Drain and set aside.
Place the bean and stock mixture in a food processor and whizz until smooth. Return to the pan, add the pasta and heat for 1 minute. Ladle into serving bowls and sprinkle with Parmesan and parsley, if liked. Serve with warm crusty bread.