Place beans in a large bowl. Add enough water to cover the beans by 2 inches. Allow to soak for at least 4 hours and up to 8 hours.

Drain and rinse the beans. Set aside.

Pour oil into a soup pot. Place over medium heat.

When oil is hot and shimmering, add pancetta. Cook just until the pancetta is lightly browned, about 5 minutes.

Using a slotted spoon, transfer the pancetta to paper towels, leaving the fat in the pot.

Add prosciutto to pot. Cook, stirring occasionally, until softened, about 3 minutes more.

Add garlic, rosemary, oregano and the bay leaf. Cook, stirring often, until onion is golden, about 3 minutes.

Add in broth, crushed tomatoes, drained beans and cooked pancetta. Increase heat to high and bring to a boil.

Reduce heat to medium low. Cover with the lid ajar. Simmer, stirring occasionally, until soup is thick and beans are tender, about 2 1/2 hours. Check occasionally and add water, if needed.

Remove the bay leaf.

Prepare pasta according to package directions, until the pasta is al dente. Drain, reserving about 3 cups of the pasta water.

Add pasta to the soup.

Stir in enough the reserved pasta water to give the soup a loose, soupy consistency.

Taste. Add salt and pepper, to taste.

Ladle into soup bowls.

Drizzle each serving with olive oil.

Serve hot, sprinkled with Parmesan cheese or with the Parmesan cheese passed on the side.