Heat the olive oil in a large pot over medium heat. Add the pancetta and cook for 4-5 minutes until crispy.
Add the chopped onion, carrots and celery. Cook for 5 minutes, stirring frequently, until softened.
Stir in the garlic, oregano and red pepper flakes. Cook for 1 minute until fragrant.
Add the cannellini beans, crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in the ditalini pasta and continue simmering for 8-10 minutes until the pasta is al dente.
Remove from heat and stir in the grated Parmesan and chopped basil. Season to taste with salt and pepper.
Serve warm with additional Parmesan, basil and crusty bread on the side. Enjoy this speedy weeknight meal!