Chop the rosemary, put in a small bowl and drizzle with 20 ml of extra virgin olive oil. (this rosemary oil will be used to add extra flavour at the end)
Pour the remaining oil in a hot large saucepan, then add the pancetta lardons (or small cubes) and cook down until crispy.
Add the small, diced carrots, celery, onions, and the bay leaves, then cook for 5 minutes stirring regularly.
Then add the parmesan rinds (optional), the chopped garlic and the tomato paste, before pouring in half of the vegetables stock, cook on a medium heat for ten minutes.
Add the Borlotti and Cannellini beans, the pasta, and the remaining vegetables stock, cook for a further 10 / 12 minutes (depending on the pasta cooking times).
Finish with the rosemary oil, adjust seasoning, and serve.