Step 1

Cook the pasta in a pot of salted water until 1 minute less than al dente, so if the package says to boil 10 minutes for al dente, boil for 9 minutes. Drain pasta and set it aside.

Step 2

Heat oil in a large heavy pot or Dutch oven over med heat. Add onion, pepper and carrots and cook, stirring occasionally, until onion is translucent, about 5 minutes.

Step 3

Add chopped pancetta and cook, stirring occasionally, 4 minutes more.

Step 4

Add garlic, red pepper flakes, rosemary and thyme and cook, stirring for 30 seconds, until fragrant.

Step 5

Add the bay leaf, beans with their liquid, 3 cups of broth, tomatoes, salt and pepper and cook for 10 minutes, uncovered, at a simmer.

Step 6

Remove the bay leaf and puree half the soup using an immersion blender, standard blender or food processor.

Step 7

Add the pasta and simmer the soup for a couple of minutes, until heated through. If you desire a thinner soup, add some of the remaining one cup of chicken broth. Taste the soup and season with additional salt and pepper, if needed.

Step 8

To serve, ladle the soup into bowls, drizzle with a little olive oil and garnish with fresh chopped herbs and grated cheese. Offer freshly ground pepper and more grated cheese.