In a large soup or stock pot, heat the 2 Tablespoons olive oil over medium-high heat.
Add the Pancetta and cook for about 4 minutes, until some of the fat has rendered.
Add the onion, garlic, celery, parsley, and sage.
Cook, stirring occasionally, until onion is translucent, about 4-5 minutes.
Stir in tomatoes or tomato paste. Cook for about 2 minutes.
Add zucchini, carrots, potatoes, greens, and cabbage.
Add 10 cups of chicken broth or water. You can add more later if you prefer a thinner soup.
Purée ⅓ of the beans in a food processor or blender.
Add the puréed beans to the soup and stir, this will slightly thicken the mixture. Reserve the remaining beans.
Bring soup to a boil and immediately turn down to simmer.
Cover and cook the soup until the vegetables are tender, 1 to 1 ½ hours.
Add the remaining beans to the soup and cook until heated through.
After ladling into the bowls, drizzle with a little extra-virgin olive oil and sprinkle with grated Parmesan cheese...YUMMY!