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Start by browning the pancetta in a large pot, over medium heat. Once crispy, set aside pancetta on a paper towel and leave fat in the bottom of the pot.
Add in the olive oil in a large pot, and on medium-low heat sauté the onions, garlic, and shallots for about 3-4 minutes.
Then, adding the carrots and celery and sauté for another 7-10 minutes. This is really important to ensure that the flavors build.
Rinse and drain your cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, chicken broth, salt, and pepper.
Bring your mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
Remove the cover to pull out and discard the bay leaves.
Next, transfer two cups of the soup to a high-speed blender and blend so it gets creamy.
Return your soup to the pot and stir generously. Stir in your pancetta.
Add in the spinach and stir until it's wilted.
Garnish your soup with some fresh herbs and a slice of crusty bread; serve, and enjoy!