Bean soup with pasta

Method

1. Dice the onion, pepper, celery and garlic small and cut the bacon into cubes. Drain and rinse the beans.
2. In a medium pan over medium heat, fry the bacon in the olive oil for 6 minutes until golden, then lift it out with a slotted spoon.
3. In the same fat, soften the onion with a pinch of salt for 4 minutes; add the pepper and celery for 3 minutes and the garlic for 1 minute.
4. Add the beans, bay leaf and 300 ml of water and heat for 3 minutes. Remove the bay leaf and blend with a stick blender, leaving some beans whole for texture.
5. Add 900 ml of water, bring to the boil and season with salt and pepper. Add the pasta and cook over medium heat, uncovered, for the packet time (8 to 10 minutes), stirring now and then so it does not catch. The pasta absorbs broth: add boiling water if the soup gets too thick.
6. Serve topped with the crisp bacon and chopped parsley.