Preheat heavy-bottomed pot over medium heat. Add in oil and pancetta. Cook to brown and render fat from pancetta, about 4 minutes.
Stir in onion, celery, carrot, and dried spices. Cook another 3 minutes.
Pour in chicken stock, salt & pepper, can of tomatoes, beans and pasta.
Bring to boil and then reduce to simmer, stirring every 2-3 minutes to ensure the pasta does not stick to the bottom of the pot. Once pasta is cooked, stir in kale.
Taste, adjust seasonings if necessary and serve with parmesan cheese.