In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the pancetta bits just until they start to crisp before adding the onion, garlic, and thyme. Season with salt and pepper and sauté until fragrant and golden brown.
Add the canned beans, tomatoes, and chicken broth. Bring the soup to a rapid boil before adding the pasta. Reduce to a simmer and cook the soup covered, stirring occasionally for 8-10
minutes or until the pasta is cooked al dente.
Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.