Soup can be made, and pasta cooked, up to four days ahead. Keep in the fridge, or freeze for up to two months.
1 1⁄2 tblsps olive oil
1 onion, finely chopped
2 bacon rashers, finely chopped
2 stalks celery, finely chopped
1 carrot, peeled, finely chopped
2 cloves garlic, crushed
1 litre (4 cups) chicken stock
2 x 410g cans crushed tomatoes
400g can cannellini beans, drained
Salt and pepper, to taste
1 cup maccheroni pasta
Crusty bread, to serve
Heat 1 tblsp of the oil in a stockpot over a medium heat. Add onion, bacon, celery, carrot and garlic. Cook, stirring occasionally, for about 10 minutes, or until soft.
Add stock, tomatoes and beans. Bring to boil. Simmer, uncovered, stirring occasionally, for 25 minutes. Season. Remove from heat. Cool slightly.
Divide soup among four airtight containers. Seal with lids. Refrigerate.
Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well. Pour remaining oil into the palm of one hand. Rub hands together then work through pasta to coat. (This will prevent it from sticking together.) Divide among four airtight containers. Seal with lids. Refrigerate.
Before serving, combine one portion of soup with one portion of pasta in a heatproof serving bowl. Microwave until hot. Serve with crusty bread.