Heat the oil on medium-low in a deep heavy-based pan and sweat the smoky bacon until it releases its fat. Add the onion,garlic,leek,celery,carrot and salt and sweat over low heat for 8 minutes,without colouring. Add tomato paste and silverbeet and cook for a further 2-3 minutes.
Add the canned tomatoes, bay leaf,parsley and stock. Bring to the boil and gently simmer for 1 hour. Add the cooked cannellini beans,chickpeas and pasta for a further 3 minutes to heat through.
Check the seasoning, adding more salt,if necessary,and freshly ground pepper.
Remove the bay leaf before serving. Spoon the soup into four bowls and add a fresh grind of pepper and a drizzle of extra virgin olive oil to each. Serve with freshly grated parmesan.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.