1. Cook the bacon over medium heat in a large soup pot until crisp. Remove the bacon from the pot and set aside. Add the onion, carrot and parsnip to the bacon fat and sauté 5 minutes. Add the zucchini, red pepper, garlic, thyme and bay leaf and sauté 1 minute more. Add the kidney beans, tomato, chicken stock and maple syrup. Cover loosely and simmer until the vegetables are tender, about 20 minutes. Remove the bay leaf and season to taste.
  2. While the soup is simmering, cook the pasta in boiling salted water until just tender, then drain and rinse to halt cooking. Set aside. Cook the peameal slices in a sauté pan over medium-high heat, about 5 minutes on each side until cooked through. Slice it into bite-sized strips.
  3. To serve, rinse cooked pasta again but using hot water to warm it, then drain. Spoon a few tablespoons of pasta into each soup dish, then ladle soup on top. Sprinkle each soup dish with strips of peameal bacon, the reserved bacon bits, parmesan and parsley. 

Taken from In the Kitchen with Anna - New Ways with the Classics, Whitecap Books 2008.