In a Dutch oven, heat over medium heat and add diced pancetta, cooking until crispy and golden brown, which should take about 5-7 minutes. Once cooked, transfer the pancetta to a paper towel-lined plate to drain, leaving the flavorful drippings in the pot for the next step.

In the same pot with the rendered fat, add the diced onion and sliced celery. Sauté for about 8 minutes until the onion becomes soft and translucent. Then, mix in the minced garlic and a pinch of salt, continuing to cook for another 2 minutes until the garlic is fragrant.

While the vegetables cook, take one can of cannellini beans and puree them until smooth using a blender. Drain and rinse the remaining beans in a colander.

Add the pureed beans, rinsed beans, diced russet potatoes, parmesan rind, and herb bundle (thyme, oregano, and parsley) to the vegetable mixture in the Dutch oven.

Pour 6 cups of vegetable broth into the pot, stirring well to combine all ingredients. Cover and bring the mixture to a gentle simmer, then lower to maintain simmering for 30 minutes.

In a separate pot of salted water, bring to a boil. Add the ditalini pasta and cook for 8-10 minutes or until al dente. Drain and set aside.

After 30 minutes, remove the herb bundle and parmesan rind from the soup. Stir in the cooked pasta and reserved crispy pancetta, allowing flavors to meld.

Ladle the Hearty White Pasta e Fagioli into bowls, garnishing with freshly grated parmesan cheese and minced parsley. Drizzle with extra virgin olive oil.