In a similar vein, here is my take on minestrone:
Stock:
3 rashers bacon, chopped fine
1 tbs olive oil
2 large brown onions, diced
5 cloves garlic, sliced thin
1 cup haricot beans
4 beef stock cubes
2.5L water
Starting with a large cold saucepan, slowly cook chopped bacon until the fat renders out, add in olive oil, onions and garlic, saute until onions are transparent, throw in haricot beans, beef stock cubes, and water, bring to boil and simmer gently, covered for 1 hour.
Soup:
2 carrots
2 spuds
2 zucchini
2 celery sticks
2 handfuls green beans
400g tin chopped tomatoes
2 handfuls macaroni
Chop the veg into whatever size you prefer, smaller cooks faster, larger is more "rustic", I like 1cm cubes for everything except celery which I make really fine.
Add the veg into the stock as you go, add tomatos, bring to boil, simmer gently covered for approx 1 hour. Add in macaroni and season to taste, cook a further 10min.
Serves 8, freezes well.