In a large, heavy bottomed pot, fry the bacon until crisp. Remove, crumble and set aside. Reserve 1 tbsp grease and toss the rest.
Add the chopped onion and carrots to the hot grease. Saute for about 7 minutes, until soft. Add the rosemary and saute for another 30 seconds.
Puree your tomatoes (in the juice they were canned in) in a blender until smooth. Pour this into the pot, along with the chicken stock. Add the sugar and salt and bring to a simmer.
Add the beans and the kale and simmer for about 15 minutes to meld flavors.
In a separate pot, cook the macaroni only until JUST done. When you're ready to serve, place a little mound of cooked macaroni at the bottom of everyone's bowl and then top with the hot soup. Garnish with plenty of shaved parmesan and bacon crumbles.