White Bean Soup

• ¼ cup olive oil
• ¼ cup chopped pancetta
• ½ yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 3 15 oz. cans cannellini beans, drained
• 5 cups chicken broth
• ¾ tsp. finely chopped fresh thyme
• ½ cup grated Parmigiano-Reggiano cheese
• kosher salt
• freshly ground black pepper

In 3½-quart Dutch oven over medium heat, warm 2 Tbs. oil. Cook pancetta 5 minutes. Add onion, carrot and celery; cook 8 minutes. Add garlic; cook 1 minute. Add beans, broth and thyme; simmer over low heat 10 minutes. Off heat, purée with immersion blender until smooth. Stir in cheese, salt and pepper and serve.