Pasta e Fagioli with Rosemary and Pancetta

In a large pot or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the olive oil to the pot with the pancetta fat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add the garlic and rosemary and cook for another minute until fragrant.

Stir in the diced tomatoes and cannellini beans. Bring to a simmer.

Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow the flavors to meld.

Stir in the ditalini pasta and cook according to package directions, about 8-10 minutes, or until the pasta is tender.

Season with salt and pepper to taste.

Ladle the soup into bowls and top with crispy pancetta, grated Parmesan cheese, and fresh parsley (if using).