Method

Dice all the vegetables and bacon and set everything aside.
In a large stock pot, brown the bacon. Add the diced carrots, celery and onions and start to sweat them.
Season with salt and pepper and add the garlic. Stir occasionally.
Add the diced potatoes and cook for another 5 minutes. Pour in the tomato sauce and stir.
Add the chicken broth, basil, parsley and bay leaves. Simmer for about 45-50 minutes.
In a separate pot bring water to boil and cook the small pasta. Drain, cool and set aside.
Strain and rinse the beans and add to the soup. Turn the heat down to a low simmer and adjust seasoning if needed.
Serve with a small amount of pasta in a soup bowl and ladle the soup over the pasta.
Add freshly grated parmesan cheese on top.