In a large soup or stalk pot, cook the pancetta until lightly brown. Add the oil, onion, celery and carrots, and cook over medium heat until the vegetables are translucent. Add the garlic and cook a minute or two more. Add the tomatoes, parsley, rosemary, salt, pepper, beans and lentils. Stir well. Add just enough broth to just cover the bean mixture and bring to a boil. Reduce to medium low, and continue to cook until the lentils are cooked and the beans are tender and the soup has thickened. Taste for seasonings, and add additional salt and pepper as needed. Serve with a drizzle of extra virgin olive oil, and some crusty Italian bread.
