In a large pot over medium heat, heat the oil until shimmering. Add the onion, carrot, celery, pancetta, garlic and bay leaves, and cook, stirring occasionally, until the fat from the pancetta renders out and the vegetables become translucent, about 7 minutes.

Add the wine and cook until nearly evaporated, about 10 minutes. Add the broth, beans, lentils, the tomatoes and their juices, and rosemary. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to medium-low so the soup is simmering and cook, stirring once or twice, until the lentils are tender, 20 to 22 minutes.

Use a spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters. Puree until smooth.

Add the pasta, stirring to incorporate. Increase the heat to medium-high and bring to a boil. Cook the pasta according to the instructions on the package, until al dente. The soup will thicken a bit by the time the pasta is cooked. Discard the bay leaves.

Stir the pureed bean mixture into the soup. Season to taste with salt and pepper, and continue cooking until heated through.

Remove from the heat, and stir in the parmesan. Let the soup sit for 5 minutes, then ladle it into individual bowls. Drizzle each portion with oil, sprinkle with more cheese and serve hot.