Add red beans and pumpkin to a pan with rosemary, 1 tbsp olive oil and water. Season with salt and pepper. Cook for 15 minutes, or until pumpkin is tender. Turn off the heat and set aside.
In the meantime, add 2 tbsp olive oil in a saucepan with chopped bacon, onions, carrots, celery, fennel, garlic and basil. Sweat very slowly on a low heat, with the lid just ajar, for around 15 to 20 minutes until soft, but not brown.
Add tomato and zucchini and simmer gently for 15 minutes.
Now add spinach, stock, quinoa and beans and pumpkin mixture. Stir and continue to simmer until quinoa is cooked.
If you think the soup is looking too thick, add a little more stock. Then taste and season with salt and pepper. Serve sprinkled with the torn-up basil leaves and with some extra virgin olive oil drizzled over the top.