Cranberry Bean Minestrone from Gordon Ramsay's Healthy Appetite

Ingredients
2 T olive oil, plus a little extra to drizzle
2 onions, peeled and chopped
2 medium carrots, peeled and chopped
1 celery stalk, trimmed and chopped
sea salt and pepper
few thyme sprigs
1 bay leaf
2-1/2 oz smoked back(Canadian) bacon, trimmed of fat and chopped
2 Tbsp tomato paste
2x 14 oz cans cranberry beans, rinsed and drained (I used dark red kidney bean)
5 oz cherry tomatoes, halved
2-1/2 to 3-1/2 cups chicken stock or water
2 ¼ oz spaghetti, broken into small pieces
large handful of basil, finely shredded
Parmesan, for grating

Directions
Heat the olive oil in a large pan and add the onions, carrots celery,
and some seasoning.  Stir frequently over medium-high heat for 6-8
minutes until the vegetables are beginning to soften.  Add the thyme,
bay leaf, and bacon.  Increase the heat slightly and cook, stirring,
for another 2 minutes.  Stir in the tomato paste and cook for another
minute.
Tip in the cranberry beans and cherry tomatoes, then pour in the
chicken stock or water to cover.  Bring to a gently simmer.  Add the
spaghetti and cook for 10 minutes.  Taste and adjust the seasoning.
To serve, ladle into warm soup bowls and sprinkle over the shredded
basil.  If you wish, add a restrained drizzle of olive oil, and grate
a little Parmesan over each portion.  Serve with chunks of rustic
country bread.