In a large stock pot, cook the chopped bacon on medium high heat until the fat has rendered and the bacon is brown and crispy, about 7 minutes. Remove the grease at this point and add a tablespoon of olive oil if desired. You can leave the fat in the pot and use it to cook the vegetables (recommended!).

Add the onion, celery and bell pepper. Cook covered until soft, about 5 minutes.

Stir in the garlic, red pepper flakes, sage, basil, and tomato paste. Cook 1 minute until fragrant.

Mash one can of the pinto beans to make a puree either by hand or in a food processor (I tend to just mash by hand to save on clean up). Stir into the vegetable bacon mixture.

Add the tomato sauce, pinto beans, lemon zest and chicken stock.

Bring to a low simmer and cook over the stove with the cover cracked about 3-4 hours. If you have a big enough slow cooker (at least 6 qt.) you can transfer it now and cook for 8 hours on low, or 4-5 on high.

During the last 10 minutes of cooking, cook the pasta on the stove as directed on the package. Transfer a serving of cooked pasta into each bowl and ladle the soup over the noodles. Stir together and garnish with grated parmesan and enjoy!