This is a very special soup that my late friend Maria left for me with her awesome Tiramisu and other delicious Northern Italian recipes. So, when the weather is cool and you feel like staying indoors, it's time to make pasta e fagioli, a favorite Italian meal in a bowl. It can be brothy or quite thick, depending upon personal taste. Cooking the pasta separately from the soup helps the pasta maintain its texture. If you have made the soup in advance, add the cooked pasta when reheating the soup, as the pasta can become mushy if it stands too long in the soup. Serve it with warm crusty Italian bread to get every drop! If you prefer you can make this soup vegetarian with vegetable stock and omit the pancetta. And if you have a sodium restriction by all means use low sodium chicken stock. Make it own!