Pasta and beans and a hearty flavorful tomato broth! Grab a hunk of crusty bread and dig in!
Heat olive oil in a large pot. Sauté onion, carrots and celery for 3 minutes. Stir in garlic and cook for an additional minute. Add in pancetta, rosemary and oregano and cook while stirring until pancetta is browned.
Add in bay leaf, diced tomatoes and vegetable broth. Season with salt and pepper. Bring to a boil and reduce to a simmer, partly covered, for 20 minutes.
Bring pot to a light boil and add in pasta. Cook for another 8 minutes and lower heat.
Lightly crush half the beans and add both cans to the pot along with the spinach and cook for 5 more minutes.
Ladle into bowls, top with Parmesan cheese and a drizzle of extra virgin olive oil.