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You can use any small pasta shape, such as tubettini, elbow macaroni, or small shells, in place of the ditalini. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. Note that we use the liquid from the beans, so don't drain it up front.
Heat oil in medium saucepan over medium heat until shimmering. Add onion, carrot, pancetta, salt, and pepper and cook until vegetables are softened, 6 to 8 minutes.
Add tomato paste, garlic, and pepper flakes and cook until fragrant, about 2 minutes. Stir in broth and beans and their liquid, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid has thickened slightly, about 10 minutes.
Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, 10 to 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzling with extra oil and passing extra Parmesan separately.