1. In a pan, add the olive oil, onion and garlic.
2. Stir and let it sauté without browning.
3. Add half of the beans, the tomato, the tomato pulp, the parsley bunch and the broth.
4. Season with salt.
5. Cover and cook for 20 minutes.
6. Once the tomato is cooked, puree the soup.
7. Than add the pasta and remaining beans.
8. If the soup is too thick, add a little water.
9. Let it cook for 15 minutes and stir from time to time to avoid it from sticking to the bottom.
10. Meanwhile, fry the bacon in a frying pan.
11. Stir and sauté until toasted.
12. Once the pasta is cooked, remove the soup from the heat.
13. Serve the soup with the toasted bacon on top and sprinkle it with the chopped parsley.

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