Start by heating two tablespoons of extra virgin olive oil in a large pot over medium heat. Toss in the diced onion and sauté for about 5 minutes, or until it turns translucent. It’s essential to let those onions release their flavors.

Next, stir in the minced garlic. I usually wait until I start smelling that garlicky goodness to know it's time for the next step. This usually takes about 1 minute. Careful not to burn it, or you’ll end up with a bitter taste.

Now, let’s add the pancetta. If you’ve never cooked with pancetta, you’re in for a treat. It’s rich, salty, and will create such depth in your dish. Toss in the diced pancetta and cook until it becomes crispy. This usually takes about 5 to 7 minutes. Make sure to stir it occasionally; we want a nice even crisp!

Next, it’s time to introduce the star of our show—the Goya 16 Bean Soup Blend. Pour it into the pot, and give it a good stir. Then, add about 4 to 6 cups of chicken broth. I usually start with 4 and then add more later if it seems too thick. Don’t forget to toss in the bay leaf!

Now, for the fun part — add in the dry red wine. I typically choose a wine I wouldn’t mind drinking, as its essence will infuse into the soup. Allow it to simmer for a minute, letting the alcohol evaporate. Then, pour in that glorious can of crushed San Marzano tomatoes. This is where your soup begins to take shape. Stir gently, allowing the tomatoes to mingle with the other ingredients.

At this point, sprinkle in the smoked paprika, salt, and pepper. Give it a taste; it’s a good opportunity to adjust anything if you deem necessary. A dash more of salt or a pinch of pepper can make all the difference!

Let the pot come to a gentle simmer. Cover it and let it bubble away for about 30 minutes. This allows the flavors to deepen and mingle beautifully. Feel free to get a little head start on saucing up your Parmigiano-Reggiano cheese; it will surely be a star topping.

Now, let’s add that small pasta! Pour in a cup of your choice, like ditalini or tubettini. Since pasta can swell, I pay attention closely to the consistency. If it thickens too much, I might add some extra broth at this point. Simmer for another 10 minutes or until the pasta is cooked al dente.

Once your pasta is done, remove the bay leaf. Stir in the red wine vinegar. Taste one last time, adjusting salt and pepper as necessary. The vinegar adds a zesty touch that brightens it all up.

Finally, ladle the soup into bowls and top with fresh basil and a sprinkle of that Parmigiano-Reggiano. A drizzle of good olive oil and perhaps a few red pepper flakes can elevate the dish to new heights!