Heat a small amount of oil in a large saucepan. Add the bacon, onion, garlic, carrots, parsnip and celery, and cook over a high heat for 4-5 minutes or until onion has softened and bacon is cooked. Stir often.
Add the beef stock, tomato paste, tomatoes and beans to the pan. Cover and bring to the boil, then reduce heat to medium-low. Allow to simmer for 30 minutes, stirring occasionally, until vegetables are tender.
Increase heat and add peas and pasta. Cook, uncovered, until pasta is al dente. Season with salt and pepper, and enjoy!