Tuscan White Bean Soup, Quick

In large Dutch oven, cook pancetta over med heat until just golden, 8-10 min; discard pancetta and add oil to pot w fat. Add onion and cook, stirring occasionally, until softened, 5-6 min; stir n garlic and cook until fragrant, about 30 sec. Add beans, 1/2 tsp salt, and 3.5 c water. Increase heat to med-high and bring to simmer. Submerge rosemary in liquid; cover and let stand off heat 15-20 min. Discard rosemary and adjust seasonings. Ladle soup into bowls, drizzle w extra virgin olive oil and serve, passing balsamic vinegar separately.

Pancetta 6 oz, cut in 1″ cubes
Olive Oil 2 T plus extra for serving
Onion 1 small, diced
Garlic 3 med cloves, minced
Beans, Cannellini 4 cans @ 15.5 oz, drained and rinsed
Rosemary 1 spring fresh
Vinegar
Balsamic for serving