Instructions: Place beans in a pan, cover with water and bring to the boil. Simmer until tender, about 1 1/2 hour topping up with water if necessary. Drain well.

In an electric blender, puree 1/2 the beans with milk and set aside.

Dice onion, bacon and celery.

Melt butter in a large pan, cook garlic, onion, celery and bacon gently for 4 minutes. Add stock and bacon bones and bring to the boil, simmer 20 minutes. Add the pasta and corn, cook until tender, about 10 minutes.

Discard the bacon bones from the soup. Add pureed and whole beans, parsley and seasoning, simmer 2 minutes and serve.

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