In a large pot, add chopped bacon and render the fat on medium heat for about 5 minutes.

In a bowl add peeled tomatoes and crush then with your hands, set aside.

In the pot add in chopped onion, garlic, crushed red pepper, garlic powder, salt & pepper, olive oil, and sauté until the bacon is, NOT crisp...just until it’s golden and fatty.

Then shake over your flour and whisk continuously for 3-4 minutes.

Fill the 28 oz tomato can with water and add into the pot, whisk again for about 5 minutes on medium to high heat.

Bring the pot to a boil, add in 1 can of drained rinsed cannellini beans and mash then up in the pot using a potato masher until a crushed but not pureed

Then add in crushed tomatoes, 6 cups of water, Pecorino Romano hunk, bay leaves, and let it boil uncovered for about 30 minutes.

Layer with salt & pepper as you go to taste

Once the soup reduces in the pot about 1/4 of the way down, add in 2 cans of drained rinsed cannellini beans and ditalini pasta; boil until the ditalini is al dente, about 11 minutes.

Once you take it off the burner, while it’s still hot, add in ripped basil and stir together.

When serving garnish with grated Pecorino Romano and extra virgin olive oil. Enjoy!