In a large saucepan, heat the oil over medium heat. Add the pancetta. Cook until golden, about 4 minutes. Add the onion; cook until soft, about 5 minutes. Add the garlic and rosemary; cook 30 seconds more.
Stir in the broth, beans, tomatoes, and farro. Bring to a boil; simmer 10 minutes. Stir in the spinach until just wilted; season with salt and pepper to taste. Ladle into bowls; top with Parmesan.
Prepare1 1/4 cups farro according to package directions. Cool and store in the fridge.