Cook the beans in the water for about one hour, and drain.
Use a mixer to purée approximately half the beans.
In a cooking pot, heat the oil to fry the garlic, onion, celery, carrots, rosemary and bacon for 5 to 7 minutes.
Add the tomatoes, kale, leeks, zucchini, basil, parsley and both the whole and pureed beans. Let cook for 10 to 15 minutes.
Add the water and bring to a boil. Turn down the heat and let simmer, uncovered, for about 45 minutes. (As the mama says, it’s ready when your spoon stands at attention in the soup!)
About halfway through, add the Parmesan. Season with salt and pepper to taste.
