Spring Herbs Soup with Fregola and Pancetta

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 ounces pancetta, finely diced
• 1 medium-size yellow onion, finely chopped (about 2 cups)
• .50 teaspoon kosher salt, plus more to taste
• .50 teaspoon black pepper, plus more to taste
• .50 cup (4 ounce) dry white wine
• 1 ¼ cups uncooked fregola sarda, orzo, or Israeli couscous
• 3 tablespoons finely chopped fresh flat-leaf parsley stems plus 1 1/2 cups finely chopped parsley leaves, divided
• 2 large garlic cloves, thinly sliced
• 1 teaspoon fennel seeds
• .50 teaspoon crushed red pepper
• 8 cups lower-sodium chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• .50 cup finely chopped fresh chives
• ¼ cup finely chopped fresh tarragon
• Finely grated pecorino Romano cheese, for garnish
• Lemon wedges, for serving

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