Heat oil in a large saucepan, sauté onion, garlic and bacon for 3-4 minutes or until lightly browned.
Add celery, carrots, water, stock powder and Leggo’s Tomato Paste. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally.
Stir in macaroni and kidney beans, simmer for a further 15 minutes or until macaroni is cooked, stirring occasionally. Season to taste.
Serve garnished with shaved parmesan cheese, basil leaves and crusty bread.
Cannellini beans or borlotti beans may be used in this recipe instead of red kidney beans.