Pour some oil into a medium sized pot set over medium heat. Add your pancetta and let cook for a few minutes. Next add your sausage and shallots. Cook for a few more minutes.

Stir in carrots, celery, rosemary and Herbes de Provence. Let cook another 10 minutes to soften vegetables.

Add chicken broth, beans and a pinch each of salt and pepper.

Lower heat to simmer and cook for about 30 minutes.

On cutting board or in small bowl mix together Lardons and chopped parsley.

To serve place cooked beans in a bowl and top with Lardon/Parsley mixture.