To make the meatballs, spray a non-stick frying pan with cooking spray and place over medium heat.

Cook the chopped onion for 2-3 minutes until softened. Set aside to cool.

Place the beef mince, cooled onion, and parsley in a bowl and season well.

Mix well and shape into 24 meatballs, about 2"/4cm.

Spray the frying pan again with cooking spray and place over medium heat.

Cook the meatballs for 6-8 minutes or until browned all over. Remove from the pan and set aside.

To make the soup, place the cannellini beans and 250ml of stock into a food processor and blitz until smooth. Set aside.

Spray a large, lidded saucepan with cooking spray and place over medium heat.

Add the onion, garlic, chili, and carrot, and cook for 4-5 minutes.

Cover, reduce the heat to low, and cook for a further 5 minutes.

Add the tomato purée, cannellini bean purée, and the remaining stock.

Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook for 8-10 minutes or until the pasta is tender.

Add the meatballs and cook for 2-3 minutes to heat them through.

Divide soup between 4 warmed bowls and top with freshly ground black pepper, torn basil leaves, and half a tablespoon of Parmesan per person.