Chef John's Minestrone Soup

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1. 1Step 1: Heat 2 tablespoons olive oil in a stockpot over medium-high heat. Add pancetta; cook, stirring, until it begins to brown, 2 to 3 minutes. Stir in onion and celery; cook until onion turns translucent, about 3 minutes. Stir in minced garlic and cook 1 minute more.
2. 2Step 2: Add chicken broth, plum tomatoes, and water. Bring to a boil, then reduce to a simmer.
3. 3Step 3: Add cabbage, garbanzo beans, cranberry beans, 2 teaspoons salt, red pepper flakes, and Italian seasonings. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
4. 4Step 4: Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
5. 5Step 5: Stir in pasta; increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra-virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.