Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, pancetta, and garlic. Cook until they begin to soften, 5-7 minutes. Add the rosemary and thyme, and cook for 1 minute more.
Add tomato paste, tomatoes, parmesan rind, beans, greens (expect if you use spinach, save that for the very end), and broth, then bring to a boil. Let simmer until vegetables are tender, about 15 minutes.
Serve garnished with freshly grated parmesan, and enjoy!