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Delicious heart warming, nourishing soup from Italy. This is a simpler version as there is no pork included. You can use dried red kidney beans , which need to be soaked over night and will take longer to cook.  If it is prepared with vegetable stock , it is than suitable for vegetarian.

2 tins of kidney beans 14oz (400 g )each
8 oz ( 225 g ) short macaroni pasta
1 medium onion ( peeled and chopped 
1 stalk celery ( very finely chopped)
1 small carrot ( very finely chopped )
1 tin  of tomatoes ( chopped 
2 pints (1140 ml ) or more if needed of vegetable or chicken stock
1 tablespoon of olive oil
salt and freshly ground pepper
freshly grated parmesan cheese

1. gently fry the onion in the olive oil until golden
2. add the celery and carrots, sweating them gently
3. add the chopped tomatoes, stock and beans, bring to the boil and let it simmer gently for 30 minutes
4. take 1 large cup of the beans from the soup and blend or mash it, then returning it back into pan
5. add the pasta and let it cook another 15 minutes or until the pasta is cooked
6. check for seasoning
7. serve with freshly grated parmesan cheese
   

Bon Appétit