Step 1

In a large stock pot over medium heat, cook the pancetta until no longer pink, and cooked through, about 7-8 minutes.

Step 2

Remove the pancetta to a plate covered in paper towels to drain.

Step 3

Remove fat from the stock pot, leaving just a tablespoon or two.

Step 4

Increase the heat to medium high heat and add the onion, carrot, celery and garlic.

Step 5

Cook, stirring often until the vegetables have softened and have begun too brown, about 8 minutes.

Step 6

Add the broth, rosemary, beans, salt, pepper and pepper flakes and bring to a boil.

Step 7

Return the pancetta to the pot.

Step 8

Reduce the heat to a simmer and cook for 15 minutes.

Step 9

Remove the rosemary sprigs from the pot, and taste, adjusting seasonings as needed.

Step 10

Use a hand immersion blender or counter blender and puree about half the ingredients until smooth, then return to the pot.

Step 11

While the soup is simmering, prepare the garnish.

Step 12

Fry the pancetta in a medium sized frying pan until no longer pinch.

Step 13

Add the croutons, rosemary, salt and pepper, and continue to cook, stirring often until the bread becomes crispy and brown.

Step 14

Serve the soup warm with a spoonful of the garnish on top.