If using bacon or pancetta:
Sauté the bacon or pancetta in a deep, large saucepan until near crispy. Remove with slotted spoon and set aside. Add onions, celery, garlic, and rosemary sprigs to fat and gently cook over low heat, with lid on, until veggies are soft and without color. If not using the meat, sauté the veggies in olive oil.
When veggies are soft remove rosemary sprigs.
Rinse beans in cold water and drain well. Add beans and enough stock to cover the beans in the pot with veggies. Cover and cook over low heat for 30 minutes, stirring occasionally.
Carefully remove about half of the beans (with slotted spoon) to a separate bowl. Using an immersion blender, blend the remaining beans/soup in the pan to a smooth texture. Return the separated beans to the pan, add ®Rotel, bacon/pancetta, and the pasta. Add salt and pepper to taste. Simmer until the beans are soft and the pasta is cooked. Add warmed stock if the soup is too thick.
Drizzle a bit of olive oil over each serving along with grated parmesan cheese, chopped parsley and/or basil.
Alter the beans - use only garbanzo beans or 3 cans garbanzo with 1 can cannellini.
You can use the immersion blender in the pan without removing half the beans - just be sure to leave enough beans whole!
For more meat, add ham hock with the beans and stock and simmer longer.