Heat a large Dutch oven or heavy pot over medium heat. Add 3 tbs olive oil. When oil shimmers, add diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Proteins & Legumes

cook pancetta (if using)

If using pancetta or bacon, push the softened vegetables to the side of the pot and add the 1/2 cup diced pancetta. Cook until the fat renders and the pieces are lightly crisp, about 4–5 minutes. Stir together with the vegetables.

Add the drained cannellini beans to the pot and stir to combine with the aromatics. Let them warm through for 1–2 minutes.

Vegetables & Add-ins

Add the diced potato, zucchini, and diced tomato to the pot. Stir to combine and cook for 2–3 minutes to soften the tomato and begin to warm the other vegetables.

Liquids & Seasoning

deglaze and simmer

Pour in 1/2 cup dry white wine if using and scrape any browned bits from the bottom of the pot. Let the wine reduce for 1–2 minutes. Add 6 cups low-sodium broth, bay leaf, 1 tsp thyme, 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, until potatoes are tender, about 15–20 minutes.

Finishes & Garnish

Remove and discard the bay leaf. Stir in the chopped spinach or kale and simmer 2–3 minutes until wilted (kale may take 3–4 minutes). Add the lemon juice and taste; adjust seasoning with additional salt and pepper as needed.

Ladle the soup into bowls and garnish with grated Parmigiano-Reggiano and chopped fresh parsley. Serve hot.