Preparation / Directions:
Sauté pancetta with carrot, onion, celery and garlic in large saucepan until vegetables have softened and turned light brown in places. Add parsley and rosemary sprigs, celery leaves, bay leaf and beans (along with their cooking liquid). Stir in broth and simmer 30 minutes or so, stirring occasionally so beans don't stick.
Mash or puree half the solids and return to pot. Add pasta and cook al dente, about 10 minutes.
Serve drizzled with olive oil and sprinkled with Parmesan and parsley.
For a spicier soup, 1/4 tsp of red pepper flakes can be added with the stock and beans