Cut the pancetta into pieces about ½”. Heat the olive oil in a large stockpot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is starting to brown, about 7 to 8 minutes.
Toss in the onion and celery and continue cooking over medium heat, stirring occasionally until the onion is translucent and the vegetables are soft, about 7 to 10 minutes.
Add the chopped garlic along with the oregano and red pepper flakes. Cook for another 3 to 4 minutes until the garlic is softened and the oregano is fragrant.
Crush the plum tomatoes - your hands are the perfect tool for this - adding along with any juices. Stir in the beans, 6 cups of the chicken stock, Parmesan rinds along with the kosher salt, black pepper, brown sugar, and concentrated chicken base.
Bring the soup to a gentle boil then reduce the heat to medium-low and simmer uncovered for at least 30 minutes. At this point you can either let the soup continue to simmer for an additional 30 to 45 minutes or refrigerate overnight.
About 15 minutes before serving, stir in the pasta and the remaining chicken stock. Cook for an additional 10 to 12 minutes or until the pasta is tender.
Remove the Parmesan rinds, ladle the soup into bowls and top with a generous sprinkling of grated Parmesan cheese.
To reheat, add additional chicken stock to replace the stock soaked up by the cooked pasta. Warm over medium heat stirring frequently.