Heat the bacon fat and the olive oil together in a large skillet. In it saute the garlic, mushrooms, green onions, and roasted peppers until limp.
Stir in the bacon, basil, crushed red pepper, white beans and chicken broth and bring to a boil. Add the pasta and heat through. Taste and add salt and pepper as needed.
Serve in a soup bowl with a generous sprinkling of grated parmesan cheese and chopped parsley.
