In a good size stock pot (6 quarts will do) heat the Extra Virgin Olive Oil on Medium to Medium High. Brown Sausage for 8 to 10 mins. Remove, drain, and cool. In the same pot, coat with Olive Oil and add in Pancetta over a low heat until crisp; 7 to 9 mins. Add in Onion until soft and translucent; 5 to 6 mins. Add Garlic and Bell Pepper; cook 3 mins. Add in Beans, Sausage, and Chicken Stock. Bring to a moderate boil and add in Crushed Tomatoes. Bring back to a boil and lower to simmer for approx. 15 to 20 mins. or longer. The biggest key is the longer the soup simmers the more flavorful the end result will be. When ready, bring back to a boil and add in Pasta, cook until tender; about 9 mins. Season with salt and pepper to taste.

Garnish with Shaved Parmesan Cheese and Green Onions.