HEAT oil in large saucepan over medium-high heat. Add pancetta, shallots, carrot and garlic; cook, stirring frequently, for 5 minutes or until pancetta has rendered its fat and is starting to crisp. Add chicken stock, water, Parmesan rind, Swiss chard, beans, parsley and thyme.
BRING to a boil; add pasta. Reduce heat to low; cook for 7 minutes. Season with pepper. Remove Parmesan rind before serving.
Cook’s Tip: Tuscan kale can be used in place of Swiss chard.
