In a large pot (for soup), heat a little olive oil and fry the onion, garlic and pancetta, until slightly browned. Add the commandaria. When the alcohol has evaporated, add the vegetable stock, chopped tomatoes, beans, chili, cumin and salt and pepper. Lower the heat and allow the mixture to cook for about 10 minutes. Add pasta, stir and allow to cook (about 8 minutes). When the pasta is ready, add the cheese, stir and serve. Garnish with parsley and enjoy your soup!