Soak the beans.
Soak cranberry bean in a medium bowl covered with water overnight.
Cook the pancetta.
Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the pancetta and cook until golden brown all over but not hard, about 6 minutes.
Then add the carrot, celery and onion and sauté, stirring occasionally, until tender, about an additional 6 minutes. Add the garlic, continuing to sauté until the garlic is fragrant, about an additional 30 seconds.
Stir in liquids.
Add the tomatoes, chicken stock, 4 cups of water and bay leaves.
Add beans and simmer.
Drain the beans then add to the pot and bring the mixture to a boil then lower heat to medium-low and simmer until the beans are tender, about 1 hour. Add additional water as needed if the broth evaporated too quickly.
Add the kale and pasta, stirring to combine and cook until the pasta is just al dente and the kale has wilted, about 6 minutes. The pasta will continue to cook in the hot broth.
Ladle the soup into soup bowls and top with grated Parmesan. If the pasta soaks up too much of your broth, just add additional water, a cup at a time.