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In a heavy-based pan, fry the onion, celery and pancetta in the olive oil with a small pinch of salt over a medium-low flame until soft and translucent.
Add the tomatoes and potatoes to the pan, stirring until everything glistens with oil. Add a small pinch of salt, plus the water and parmesan rind. Bring to the boil, then reduce to a simmer for 20 minutes, or until the potatoes are soft.
Bring the soup back to the boil, add the pasta and cook for 10 minutes or so, or until the pasta is al dente. Add a little more water if the pan looks too dry. Add the parmesan and a little black pepper, taste for salt, stir, then take off the heat. Add the provola, stir and set aside for 5 minutes, then serve.