In large soup pot, heat olive oil over medium-high heat.
Add pancetta, onion, and carrots, cooking until pancetta is crispy and vegetables are slightly softened.
Add garlic, thyme, basil, rosemary, and salt and cook one more minute.
Add butternut squash, beans, and chicken broth.
Bring to a boil, then reduce heat to low.
Simmer for 20-25 minutes, until butternut squash is tender.
Remove 2 cups of soup mixture, making sure to include beans and squash, and transfer to a blender. Puree until smooth.
Return puree to soup pot and stir to combine.
Add kale and stir in until bright green and cooked, about 2-3 minutes.
Season with additional salt, to taste.
Serve with crusty bread and enjoy!