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Ingredients

• 3 tablespoons  extra-virgin olive oil; more for drizzling
• 1 pound  pork stew meat, cut in 1/2-inch dice
• 1/4 pound  pancetta, cut into strips
• 1/4 pound  prosciutto skin or skin from salt pork, whole or cut into strips (optional)
• 1 large  onion, chopped
• 6 cloves  garlic, chopped
• 1   fennel bulb (about 3/4 pound), trimmed and diced
• 1   rib celery, diced
• 8 to 10 cups  homemade or low-salt canned chicken stock
• 1-1/2 cups  dried white beans, such as cannellini (about 10 ounces)
• 1 cup  cooked or canned chickpeas (about 1/2 pound)
• 1   cinnamon stick
• 1   bay leaf
• 1 sprig  fresh rosemary
• 1/4 pound  Parmigiano-Reggiano rinds (optional)
•   Salt and freshly ground black pepper to taste
• 1/4 pound  tubetti, ditali, or other short macaroni
•   Freshly grated Parmigiano-Reggiano, for sprinkling

Description

This Hearty And Delicious Soup Is So Full-bodied That You Only Need A Green Salad To Accompany It. The Prosciutto Skin Is Used For Flavoring, And You Can Find It Easily At The Deli Counter Of An Italian Market Or Supermarket (often They'll Give It To

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