Heat a large soup pot over medium-high heat. Add oil, onions, garlic, and bacon. Cook the bacon lightly for about 4 minutes until it begins to crisp. Season with a pinch of salt and pepper, then remove and discard the garlic.

Stir in the potatoes, tomatoes, and broth. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Let it simmer on low for 20 minutes, stirring occasionally.

For a thicker, creamier texture, use an immersion blender or the back of a fork to mash some of the potatoes before adding the beans. Stir in the chickpeas and beans, then add a sprig of fresh rosemary. Simmer for another 5 minutes.

Add the cooked pasta to the pot and let it cook for an additional 2 minutes, allowing the flavors to meld beautifully.

Serve the soup topped with a generous sprinkle of grated Parmigiano-Reggiano for added flavour and richness.