In heavy saucepan, cook bacon until crisp. Reserve one Tablespoon of the fat.
Cook onion and garlic in reserved fat until onion is tender.
Add celery, carrot, broth and simmer covered for five minutes.
Mash 1/3 cup of beans and add beans and tomatoes to pot. Simmer covered for five minutes.
Stir in pasta and simmer soup covered for 10 minutes.
Add parsley and basil. Stir and remove soup from heat. Let stand five minutes covered.
Serve with Parmesan cheese.
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