In a 6 quart stock pot, heat olive oil over medium heat.
Add pancetta. cook until browned.
Add onion, carrots, celery, and parmesan rind.
Continue cooking until onions are translucent, about 5 minutes.
Add tomatoes, sun dried tomato pesto, and garlic.
Cook until tomatoes start to break down, about 15 minutes
Add chicken stock and cannellini beans.
Cook for another 15 minutes.
Add macaroni and cook for another 7-8 minutes.
Add basil. Cook an additional 5 minutes.
Season to taste with salt and pepper.