Creamy Tuscan White Bean Soup with Pancetta

0 Pour [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="0"] into a Dutch oven or large soup pot (4-6 quarts). Place over medium heat and stir in [wprm-ingredient text="½ cup chopped onion" uid="1"], [wprm-ingredient text="½ cup chopped carrot" uid="2"], and [wprm-ingredient text="½ cup chopped celery" uid="3"]. Cook until the vegetables are slightly softened, 3-5 minutes.
1 Stir in [wprm-ingredient text="1 tablespoon chopped garlic" uid="8"], [wprm-ingredient text="2 teaspoons chopped fresh rosemary" uid="9"], and [wprm-ingredient text="½ teaspoon crushed red pepper. " uid="7"]Cook until fragrant, about 1 minute.
2 Add [wprm-ingredient text="2 15-ounce cans cannellini beans" uid="4"], [wprm-ingredient text="1 Parmesan rind" uid="5"], 2½ cups of the broth and 1½ teaspoons kosher salt. Bring to a simmer over medium-high heat, then adjust the heat to medium-low and partially cover the pot. Simmer the soup 15-20 minutes.
6 While the soup is cooking, place [wprm-ingredient text="4 ounces cubed pancetta" uid="13"] in a small skillet and place over medium heat. Cook until the fat has rendered and the pancetta is crisp, stirring frequently. Using a spatula or slotted spoon, remove the pancetta to a plate lined with a paper towel. 
3 To thicken the texture, ladle out one cup of soup and puree in a blender or food processor, then stir it back into the pot. Alternatively, use an immersion blender, pulsing for about 15 seconds to puree a small amount of the soup right in the pot.
4 Add [wprm-ingredient text="4 cups shredded kale" uid="6"] and [wprm-ingredient text="¼ cup freshly grated Parmesan cheese" uid="12"]  to the soup and heat 1-2 minutes, just until the kale turns bright green and wilts.  At this point, you can add some of the remaining broth to thin the texture of the soup to your preference. 
5 Serve the soup in bowls, garnished with the pancetta and additional cheese to taste.