In a large Dutch oven, cook the pancetta over medium heat until crispy. Transfer it to a paper towel-lined plate, leaving the rendered fat in the pot to add flavor.

Create a bouquet garni by tying together the thyme, oregano, and parsley for aromatic infusion.

Sauté the onion, celery, and garlic in the rendered fat for about 8 minutes until softened.

Puree one can of cannellini beans until smooth and keep the others whole for texture.

Add pureed beans, whole beans, diced potatoes, parmesan rind, and bouquet garni to the pot. Pour in the vegetable broth and stir.

Bring to a simmer and cook for 25-30 minutes, or until potatoes are tender.

Prepare the ditalini pasta in a separate pot until al dente, then drain.

Remove herb bundle and cheese rind from the soup. Stir in cooked pasta and pancetta to warm together.

Adjust seasoning with kosher salt and white pepper. Serve hot topped with grated parmesan and a drizzle of olive oil.