Heat the oil in a large, heavy-bottomed pot or a Dutch oven over a medium-high heat. Add the pancetta if using and cook, stirring occasionally until it begins to brown, about 5 minutes or so. Add the onion, celery and carrots and cook until the vegetables are softened, about 8-10 minutes. Add the garlic and stir for a minute then add the thyme leaves, red pepper flakes, and anchovy paste or fillets. Cook for another minute or two. Add the canned tomatoes with the juices, scraping up the bits from the bottom of the pan. Add the cheese rind, and beans and bring to a boil. Let the flavors come together before adding the liquid. Add the chicken broth and water if needed. Increase the heat to high and bring to boil. Let the soup simmer for 20 minutes. Meanwhile, cook the pasta separately in a pot of boiling salted water according to package directions. Set the pasta aside.

Remove the soup from the heat and take out the cheese rind. Season with salt and pepper. If serving, add the pasta, fresh chopped parsley, grated parmesan cheese and a drizzle of olive oil, for garnish. The soup is at it’s best when it’s refrigerated overnight and re-heated the next day. Store the pasta and the soup separately.