Heat 2 tablespoons of 2 tbsp olive oil in a large Dutch Oven or heavy Pot over medium heat. Add the diced 4 oz pancetta diced and cook, stirring occasionally, until the fat renders and the 4 oz pancetta diced is lightly golden, about 4–5 minutes.

Add the diced 1 medium yellow onion finely diced, 3 stalks celery finely diced, and 2 medium carrots peeled and finely diced to the Pot. Cook, stirring occasionally, until the vegetables are softened and the 1 medium yellow onion finely diced is translucent, about 7–8 minutes. Add the 4 cloves garlic minced minced, 1 tsp dried rosemary crumbled dried, 1 tsp dried thyme dried, and ½ tsp red pepper flakes (if using). Stir and cook for 1 more minute until fragrant.

Pour in the 1 can crushed tomatoes and 5 cups low-sodium chicken broth. Stir to combine, scraping up any browned bits from the bottom of the Pot. Add the 2 can cannellini beans drained and rinsed drained, 1 tsp salt plus more, and ½ tsp black pepper freshly ground. Bring the soup to a boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes to let the flavors meld.

Using a Ladle, scoop out about 1 cup of 2 can cannellini beans drained and rinsed and 5 cups low-sodium chicken broth and mash or blend them until smooth, then stir the mixture back into the Pot. This gives the soup its signature creamy, thick body without any cream.

Bring the soup back to a gentle boil and stir in the ditalini pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8–10 minutes (check the package directions). Taste and adjust seasoning with 1 tsp salt plus more and ½ tsp black pepper freshly ground as needed.

Ladle the pasta fagioli into bowls. Finish each bowl with a drizzle of 2 tbsp olive oil, a generous shower of freshly grated ½ cup Parmesan cheese freshly grated, and a sprinkle of chopped 2 tbsp fresh parsley chopped. Serve immediately with crusty bread on the side.