Put the beans into a large pan and cover with fresh cold water then bring it to the boil. Boil for about 10 minutes then drain and rinse.

Return the beans to the pan, add the stock and bring to a boil.

Skim off the scum that rises to the top using a spoon dipped in iced water

Add the onion, garlic, celery, red pepper, tomatoes and bacon then bring back to the boil

Cover and simmer over low heat for 1 1/2 hours or until the beans are just tender.

Lift out the bacon, then shredded coarsely using 2 forks and set aside

Add the pasta, courgettes and tomato purée to the soup then season to taste with salt and pepper

Simmer uncovered for a further 6 to 8 minutes stirring the soup occasionally

Stir in the shredded bacon, then taste and adjust the seasoning if needed, then serve the soup hot sprinkled with fresh basal is a garnish