Heat a large soup pot on a medium high setting. Add oil, onions, garlic and pancetta. Lightly brown pancetta, about 4 minutes. Add a pinch of salt and pepper. Remove garlic and discard.
Add potatoes, tomatoes and broth. Once boiling, turn down to a steady simmer. Simmer on low for 20 minutes, stirring occasionally.
For a thicker, creamier texture, we use an emulsion stick or the back of a fork to smash potatoes before adding beans. Stir in chickpeas and beans. Add sprig of fresh rosemary. Simmer for another 5 minutes.
Add cooked pasta and cook together for another 2 minutes to marry flavors.