In a large Dutch oven, heat over medium heat and add diced pancetta. Sauté for about 5–8 minutes until crispy and golden brown. Remove the pancetta, leaving the rendered fat in the pot.

Add diced yellow onion, sliced celery, and minced garlic to the hot fat in the Dutch oven. Cook for about 8 minutes until they soften and turn fragrant.

Using a mini food processor, puree one can of cannellini beans until smooth and creamy. Drain the other two cans and set them aside.

Add the pureed beans, whole cannellini beans, diced russet potatoes, and a parmesan rind to the sautéed vegetables. Pour in the vegetable broth and bring everything to a simmer. Allow it to simmer for about 30 minutes, stirring occasionally.

In a separate pot of salted water, cook ditalini pasta until al dente, about 7–9 minutes. Drain and set aside.

Remove the parmesan rind after simmering. Adjust the broth's consistency by adding more vegetable broth if necessary. Stir in the cooked ditalini pasta and crispy pancetta, warming through for about 2–3 minutes.

Taste and season with salt and white pepper. Ladle into bowls and garnish with fresh parsley, grated parmesan, and extra virgin olive oil. Serve hot.