In large stockpot over medium-high heat, cook pancetta, about 5 minutes.
Add onion, carrots, and olive oil if there isn't much fat from the pancetta.
Cook until vegetables begin to soften, about 5-7 minutes.
Add garlic and cook one more minute.
Add diced tomatoes, beans, thyme, Italian seasoning, and salt, stirring well and cooking another minute or two.
Add broth, 1 cup of water, and chicken.
Bring to a boil, reduce heat, and let simmer for 20 minutes.
Add kale and simmer another 5 minutes. Add more water if it seems too thick.
Ladle into bowls and top with freshly grated Parmesan cheese.
Enjoy!