Heat the oil in a large dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally until it begins to brown, 3-5 minutes. Add the onion and celery and cook until soft, 5-7 minutes, stirring occasionally. Add the garlic oregano, pepper flakes and anchovies. Cook until fragrant, 1 minute. Add the tomatoes with liquid, scraping up brown bits from the bottom. Add the cheese rind and beans. Bring to a boil, then reduce to low and simmer for 10 minutes. Add the chicken broth, water and a teaspoon of salt. Increase the heat to high and bring to a boil. Add the pasta and cook until tender, about 10 minutes depending on the shape of the pasta.

Discard the cheese rind. Turn off the heat and add 3 tablespoons of parsley. Add salt and pepper to taste. Serve with grated parmesan and parsley.