Set a pot of water to boil for the pasta.
In a small pot or large pan, stir fry onion in olive oil.
Add bacon and cook until bacon is crisp.
Meanwhile, puree about 1/4 (or less) of the cannellini beans, leaving the rest whole.
Add the pureed beans to the onion and bacon mixture.
Add in tomato sauce and bring to a boil (about 2-3 minutes).
Add in the whole beans.
Once your pot of water comes to a full boil, add a small palm of salt and toss in your pasta.
Stir so that pasta doesn't stick together.
Cook pasta according to package instructions, or until al dente.
Drain most of the pasta water, reserving some in case you need to add more liquid to the soup.
Pour the bean mixture over the pasta.
Add salt and pepper to taste.
Sprinkle your favorite parmiggiano cheese on top.
Note: If you want a "soupier soup", then just use less pasta, or none at all.
If you want to make 1 pound of pasta, then use a 20-oz can of beans.
Buon Appetito!
