Tuscan Cannellini Beans with Pancetta and Parmesan

Heat the butter in a medium-sized cooking vessel over an intermediate heat setting. Introduce pancetta into the pot and stir it until it reaches a nicely browned state, approximately 3 minutes pass.

Carefully remove the pancetta from the pot and retain the remaining oil. Add sliced onions, chopped carrots, and diced celery to the pot. Cook until these vegetables release their fragrance, roughly 3 minutes have elapsed.

Add minced garlic to the pot and stir it for 30 seconds. Next, pour in a glass of white wine and bring the mixture to a rolling boil while using a wooden spoon to scrape up any browned residue from the pot's bottom. Continue boiling until the liquid has reduced by half, approximately 6 to 8 minutes have passed.

Add cannellini beans, chicken broth, grated Parmesan cheese, heavy cream, dried rosemary, oregano, red pepper flakes, a bay leaf, salt, and black pepper to the pot. Increase the heat to its highest setting and bring the mixture to a rolling boil. Reduce the heat to a low simmer. Cook, occasionally stirring the contents of the pot to prevent burning, until the cheese and starch in the beans have blended with the liquid to form a sauce-like consistency, 45 minutes to 1 hour have passed.