This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.
In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.