Pasta Fagioli

In a 4-quart Dutch oven cook onion, pancetta, and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Add wine, stirring to scrape up any crusty brown bits.

Stir in beans, broth, tomatoes, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta, basil, and snipped oregano into bean mixture. If desired, garnish each serving with cheese and oregano leaves.