Spring Herbs Soup with Fregola and Pancetta

Heat oil in a medium Dutch oven over medium. Add pancetta; cook, stirring occasionally, until fat is rendered, 4 to 6 minutes. Add onion, salt, and black pepper; cook, stirring occasionally, until softened, 8 to 12 minutes. Add wine; cook, stirring occasionally, until liquid has almost completely reduced, 4 to 5 minutes. Add fregola, parsley stems, garlic, fennel seeds, and crushed red pepper; cook, stirring constantly, until fragrant, 2 to 4 minutes. Add broth; bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until fregola is al dente, 14 to 16 minutes (8 to 10 minutes for orzo or couscous).

Reduce heat to low. Stir in cannellini beans; cook until heated through, about 2 minutes. Remove from heat. Stir in chives, tarragon, and parsley leaves. Season with salt and black pepper to taste. Garnish with pecorino Romano, and serve with lemon wedges.