In a Dutch oven over medium-low heat, add the diced pancetta and cook until crispy, about 8-10 minutes. Carefully remove the pancetta using a slotted spoon and set it on paper towels to drain, leaving the flavorful fat in the pot.

In the same pot, add the diced yellow onion, sliced celery, and minced garlic to the rendered pancetta fat. Sauté these aromatic vegetables until softened and the onion is translucent, about 8 minutes.

While the vegetables are cooking, puree one can of cannellini beans in a blender or food processor until smooth. Set aside the remaining whole beans; this creamy mixture will enrich the broth.

To the pot, add the pureed beans, whole cannellini beans, cubed potatoes, thyme and oregano herb bundle, and parmesan rind. Pour in vegetable broth and stir. Bring to a gentle simmer for about 25-30 minutes.

While the soup simmers, boil salted water in a separate pot. Add ditalini pasta and cook until al dente, around 8-10 minutes. Drain and set aside.

Once the soup ingredients are tender, remove the herb bundle and parmesan rind. Stir in the cooked ditalini pasta and crispy pancetta, and allow to meld for 5 additional minutes.

Taste your comforting soup and adjust seasoning with kosher salt and white pepper as needed. Serve in bowls topped with freshly grated parmesan, minced parsley, and a drizzle of olive oil.