115g dried borlotti or black-eye beans, soaked onvernight

1.2 litres vegetable, poultry or meat stock

1 large onion, chopped

1 large garlic clove, finely chopped

2 celery stalks, chopped

½ red pepper, seeded and chopped

340g tomatoes, skinned, seeded and chopped or canned chopped tomatoes

225g piece of smoked bacon loin

85g tiny pasta shapes for soup

2 courgettes, halved lengthways and sliced

15ml tomato puree

salt and pepper

shredded fresh basil, to garnish

Drain the beans and put them in a large pot.

Cover with fresh cold water and bring to the boil. Boil for 10 minutes, then drain and discard the water. Rinse the beans.

Return the beans to the rinsed pot, add the stock and bring to the boil. Skim off the foam from the surface.

Add the onion, garlic, celery, red pepper, tomatoes and bacon. Bring back to the boil.

Cover and simmer over low heat for 1 ½ hours or until the beans are just tender.

Lift out the bacon. Shred the meat coarsely with two forks and set aside.

Add the pasta shapes, courgettes and tomato puree to the soup. Season to taste with salt and pepper. Simmer the soup, uncovered, for a further 5-8 minutes, stirring occasionally.

[Check the suggested pasta cooking time on the packet.]

Stir in the shredded bacon. Taste and adjust the seasoning, then serve the soup hot, sprinkled with the shredded basil.