In a 3 1/2 qt Dutch oven over medium heat, warm XX Tablespoons oil.  Cook pancetta 5 minutes.  Add onion, carrot, and celery; cook 8 minutes.  Add garlic, cook 1 minute.  Add beans, broth, and thyme; ?simmer over low heat for 10 minutes.  Off heat, ??puree with immersion blender until smooth. ??Add in cheese, salt, and black pepper.

??Brush baguette slices on both sides with oil; ??season with salt.  Heat cast-iron grill pan over medium high heat.  Toast bread 2 minutes per ??side.  In blending cup of immersion blender, chop ??roasted peppers.  Stir in 1/2 tsp. salt, 2 Tbs oil, parsley, ???sherry vinegar???, red pepper flakes, honey, and black pepper.  ??Top baguette slices with pepper tapenade.  ??Serve soup with crostini.  Serves 6