Add the oil, onion, garlic, carrot and celery and fry until softened.

Rinse the beans and tie the thyme stalks together with cooking twine. Add the stock, thyme and dried beans and simmer for 1hr.

Add the pasta and skim any scum that forms.

Cook until both pasta and beans are tender and add the basil just before turning off the heat.

Serve with a sprinkle of parmesan on top and crusty bread.