This is a really hearty, full flavoured soup and one of the best flavoured I've ever tried. Great in winter with some shaved parmesan, crusty bread and a glass of wine.....mmm mmmm
Fry bacon in the oil in a large heavy-based saucepan and cook over medium heat until fat renders and bacon starts to colour (4-5 minutes).
Add garlic, onion, celery and rosemary and cook until soft and starting to caramelise (5-6 minutes).
Add beans and cook for 3-4 minutes, being careful it doesn’t catch.
Add wine, cooking until reduced completely (7-8 minutes)
Add stock, tomatoes and passata.
Reduce heat to low and cook, just simmering, for ½ hour, stirring frequently so mixture doesn’t catch on bottom of pan.
With a potato masher, mash a little of the soup in the pan - but not all of it.
Add pasta and cook another 10 mins.
Serve with Parmesan cheese stirred through
You can put a cup or so of the soup in a blender instead of mashing
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