In a large soup pan, cook the bacon until golden brown with canoliva oil. Add garlic and onions, cook until translucent. Add celery and carrots, cook for 5 more minutes. Add half of the cannellini beans, salt, pepper, herbs and tomato paste: cook until the veggies are tender (approx. 10 minutes) and then, blend the soup with immersion blender. Add the rest of the cannellini beans and simmer for 7 minutes.
For the pasta we use elbows Barilla. Cook in salted water for 5 minutes then drain and mix with soup. Sprinkle with Parmigiano Reggiano and fresh chopped parsley. Drizzle with extra virgin olive oil.