Add the pancetta to a large pot over medium-high heat. Sauté until it starts to get crispy. I like to prep the other veggies while doing this step.
Add the onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally.
Stir in the garlic, followed by the diced tomatoes and Italian seasoning. Be sure to scrape up the brown bits. Let it bubble until the liquid is noticeably reduced (stir occasionally) to help concentrate the flavor. This should take 8-10 minutes or so.
Add the chicken broth and beans to the pot. Increase the heat to high. Once the soup is boiling, add the pasta.
Reduce the heat to a rapid simmer and cook for another 15-20 minutes or until the pasta is nice and tender. I suggest stirring every few minutes so the pasta doesn't stick the bottom of the pan.
Season soup with salt & pepper as needed (the soup should be fairly salty already). This soup is delicious served with some shaved parmesan!