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In a soup kettle, heat the Pancetta AT LOW HEAT until the fat has rendered. Add the onion and cook until light golden brown. Add the carrots and celery and cook for 10 minutes.
Add the leek, garlic, chili pepper, parsley, thyme, Oregano, tomatoes, and stock, and cook for 30 minutes. Add the beans with their liquid and cook for 15 minutes.
Remove about 3 cups of the cooked vegetables and beans with a strainer. Using an emersion blender, puree the vegetables and beans left in the pot until very smooth.
Add the pasta, 3 cups of vegetables that was removed and cook for as long as it takes to thoroughly cook (at least 15/20 minutes). AT THIS TIME, BE CAREFUL TO STIR THE BOTTOM OF THE POT CONSTANTLY!!! OTHERWISE, THE PUREED BEANS WILL ATTACH TO THE BOTTOM OF THE POT.
Adjust seasoning with salt and pepper AND the consistency to your liking, the Chef added another 2 cups of stock at the end.