In a large soup pot, heat the olive oil over medium-high heat and cook the pork, pancetta, and prosciutto skin until they turn color, about 5 minutes. Add the onion, garlic, fennel, and celery and cook until softened, 12 to 15 minutes, stirring occasionally. Add the chicken stock, white beans, chickpeas, cinnamon stick, bay leaf, rosemary, and Parmigiano rinds. Season with salt and pepper. Bring to a boil (about 10 minutes) and then reduce the heat to medium-low and cook until the white beans are soft, about 1-1/2 hours. Add the pasta and cook until al dente, 12 to 15 minutes, stirring. Discard the cinnamon stick, bay leaf, and rosemary sprig. Both the prosciutto skin and Parmigiano rinds can be eaten if you like. Serve immediately with a drizzle of olive oil and a sprinkle of Parmigiano.