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1
Combine pancetta, garlic, and 2 tablespoons olive oil in a food processor, and pulse to make a fine-textured paste or pestata.
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2
Heat the remaining olive oil in a large pot over medium-high heat.
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3
When the oil is hot, scrape in the pestata.
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4
Cook, stirring, until pestata renders its fat, about 4 minutes.
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5
Add the onion, and cook until it begins to soften, about 3 minutes.
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6
Toss in the potatoes, and cook until they begin to stick to the bottom of the pan, another 3 minutes.
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7
Push aside the vegetables to make a dry hot spot in the center of the pan, and plop the tomato paste into that space, toasting it on all sides for a minute or two.
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8
Return the vegetables to the center of the pan, and stir the toasted paste into them.
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9
Pour in the water, along with the bay leaves, carrot, celery, and soaked cannellini.
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10
Bring to a rapid simmer, and cook until the beans are almost tender, about 40 minutes.
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11
Add the zucchini, cabbage, chard, and salt.
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12
Cover, and cook until beans and vegetables are tender and soup is flavorful, about 45 minutes more.
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13
Meanwhile, bring a large pot of salted water to a boil and cook the ditalini al dente.
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14
Just before serving, scoop up the ditalini and add to the soup.
