Dice your onion, crush your garlic and cut your bacon into strips.
In a large casserole pot or dutch oven heat some butter and cook the bacon until it's crispy, before removing it to a plate.
Add the onion to the bacon fat, and cook it until softened.
Stir through the garlic, chilli flakes and oregano and cook for another one or two minutes.
Pour in the kidney beans plus their liquid and then add the tomatoes and chicken broth.
Add the bay leaves, bacon and parmesan rind (if using), season with salt and pepper and bring to a simmer for 20 minutes.
When you have ten minutes left on the clock, bring a saucepan of salted water to a boil.
Cook your pasta for five or six minutes so it is still al dente, and then drain it and serve in warm bowls.
Ladle the soup over the top of the pasta and garnish it with freshly grated parmesan and chopped parsley.