In a large 5 or 6 qt Dutch oven, heat the olive oil over medium-high heat. Add pancetta and cook while stirring occasionally until browned and crisped and reduce heat to medium if necessary. Drain off all but 2 teaspoons of fat.

Add onion, celery and garlic and sauté over medium-high heat until tender, about 2 minutes.

Add tomatoes, water, oregano, bay leaf, salt and pepper. Bring to a light boil then add the pasta. Bring the soup back to a boil and once boiling cook uncovered for 8 minutes while stirring occasionally until the pasta is al dente. Reduce heat to low, cover and simmer for 15 - 20 minutes until the pasta is plump.

Stir in the cannellini beans, cover and simmer for an additional 10 minutes until the beans are warmed through.

Meanwhile, while the soup simmers, make the Parmesan crisps. Preheat oven to 400 degrees F. Prepare 3 large baking sheets by lining with parchment paper.

To make 18 Parmesan crisps, mound tablespoons of grated Parmesan on the prepared baking sheets, spacing them out 2” or more (6 per baking sheet). Gently pat them down.

Bake one sheet at a time for 4 – 5 minutes until melted and golden-brown. Keep an eye on them as they can burn quickly. Let them set for 5 minutes on the baking sheet before removing.

Ladle the soup into bowls, garnish with parsley, freshly grated Parmesan cheese and serve with Parmesan crisps and crusty bread, if desired.