Italian dishes

That's often written as pasta fagioli - there are a lot of online recipes.

The traditional dish was unlikely to have meat broth or pancetta in it, but they can be used or not -
here's one recipe on the fancy side:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe/index.html

Me, I just make a pot of beans (soak 2 cups dried beans in large bowl over night - I rinse them once or twice), cook until done according to directions (lately I use a crock pot but they can be cooked faster), put most of the beans in a blender with some water, salt, pepper; put back in a stove top pot, add the beans that you held out, add some broth or more water (careful, you still want the soup to be on the thick side), and then some pasta of your choice. Not a lot, I might add 1/4 or 1/3 of a pound of a smaller pasta like rigatoni or small shells. I also might add, if I have any around, some fresh mild italian sausage taken out of the casing in "lumps". Simmer until the pasta and the sausage are cooked.

You can play with this until you get the taste you like. I tend to use pinto beans, prefer cranberry beans (borgotti) - but those are hard to get around here.

Oh, I see you said 'quick'. Well, then, forget soaked and cooked dried beans and just used canned. Rinse them well a few times before cooking with them.

I also just realized you didn't ask for a pasta fagioli recipe - oh, well.
Others will probably come along and post some good fast recipes.
In the meantime, you could put the word "pasta" into the Search Forums window to the right of the New Posts page and see what comes up....

Do some browsing on these sites:

http://www.annamariavolpi.com/page57.html

http://www.italianchef.com/recipes.html

http://www.lidiasitaly.com/recipes/

http://www.nickstellino.com/recipes.asp