Using a large dutch oven heat the oil over medium heat. Add the pancetta and cook until crispy. Set aside, leaving the fat in the pan.

Add the onion, celery, sweet potato and carrots and cook for 5 minutes. Lightly season with salt and pepper and add the garlic. Cook for another 2-3 minutes or until the garlic is fragrant. 

Add the wine, chicken broth, and one can of drained and rinsed cannelini beans. Stir well. 

Using the other can of cannelini beans, blend in a food processor (with the liquids) until smooth. Add the soup.

Use kitchen twine to bundle the rosemary, thyme and parsley together. Add it to the soup along with the bay leaves, along with extra salt and pepper. Stir well to combine and bring to boil. Reduce to a simmer for 20 minutes. The vegetables should be tender.

Remove the herbs and stir in the cooked pasta and pancetta. Stir to reheat for 2-3 minutes. Add spinach at the end if desired and stir to wilt. 

Serve the soup topped with grated parmesan cheese (if desired) and chopped parsley.