This bean based soup packs a lot of fiber, advised for diverticulosis, and the pancetta adds another layer of flavor.
In a large soup pot, heat olive oil over medium-high heat. Cook pancetta until crisp.
Add garlic and onions. Cook until onions are tender, about 5 minutes.
Stir in beans, thyme, vinegar and vegetable stock. Bring pot to a boil, reduce heat and simmer uncovered for 25 minutes. Serve.