Heat extra virgin olive oil in a dutch oven or stock pot. Add the pancetta, stirring and lightly browning (2 minutes).
Add onion and stir for an additional minute. Next, add garlic and saute until fragrant (30 seconds or so). Add carrots, celery and zucchini and stir another 2 minutes.
Add tomato paste, then chopped tomatoes. Next, add chicken stock, navy beans, salt, red pepper, half of the fresh parsley and basil, and parmesan rind. Bring to a boil, then lower to a simmer for 45 minutes or more, stirring occasionally.
Add more chicken broth or water, if needed, for consistency.
Cook ancini di pepe pasta separately, until al dente (don't overcook!).
Five minutes before serving, remove parmesan rind, add frozen peas, remaining parsley and basil and adjust seasoning, if necessary.
Finally, add pasta just prior to serving. Serve with grated parmesan and crusty bread or flatbread (as shown).