Drain ONE can of beans, and set aside.
In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
Once the pasta is cooked, remove from heat.
Taste, and add more salt if necessary.
Serve, topped with red pepper flakes and parmesan cheese, if you like.