Grill the bacon for around 2 minutes each side. Allow to cool and chop roughly. Set to one side.
In a large soup pan, add a tablespoon of olive oil and bring up to a medium-high heat.
Add the garlic and onions and soften for a few minutes.
Add the peas and green beans and cook for a few more minutes on low to medium heat.
Add the chopped tomatoes and the bacon.
Add the stock and the uncooked pasta and stir to combine. Bring up to the boil and then reduce down to a simmer. Taste the soup and season according to preference.
Simmer for 30-40 minutes, stirring occasionally. Just before serving, tear up a few basil leaves and mix through.
Serve with a good sprinkling of fresh parmesan and fresh basil.