Soak the dried beans in cold water with 1 tablespoon of salt for at least 12 hours or up to 24 hours. Drain and rinse them before cooking. In a large pot, combine the soaked beans with halved onion, carrot, celery, garlic cloves, rosemary sprig, parsley sprigs, and bay leaf. Cover with water, add a pinch of salt, and bring to a boil. Reduce heat to a simmer and cook until beans are fully tender, about 45 minutes. Skim off and discard the aromatics with tongs, reserving the cooking liquid and beans separately. Adjust the reserved liquid with cold water to measure 2 quarts (8 cups).

In a large Dutch oven or stockpot, heat pancetta (if using) and olive oil over medium-high heat until pancetta softens and releases fat, but does not brown. If not using pancetta, heat olive oil until shimmering. Add finely chopped onion, carrot, celery, and minced rosemary. Season with a generous pinch of salt. Cook, stirring occasionally, until vegetables soften but do not brown, about 10 to 15 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Stir in peeled, seeded, and chopped Roma tomatoes. Cook while stirring until most of the moisture evaporates and the mixture begins to fry, changing sound from simmering to crackling.

Pour in the reserved bean cooking liquid along with the cooked beans and Parmesan rind, if using. Simmer the broth gently for at least 10 minutes to blend flavors.

Add dried pasta, zucchini, summer squash, and green beans to the soup. Simmer until pasta and vegetables are tender, about 10 minutes. Stir in chopped spinach and cook until just wilted, about 5 minutes. Remove and discard the Parmesan rind if used.

Serve immediately with a sprinkle of fresh chopped herbs and freshly ground black pepper. For a deeper flavor and heartier texture, continue simmering up to 2 1/2 hours, adding pasta in the last 10 to 15 minutes if simmering for a long time. Alternatively, reserve half the soup aside, simmer the rest, then combine again before serving to maintain some bright vegetable texture.