Warm 2 tablespoons of Extra-virgin olive oil in a large heavy pot over medium heat. Add diced Pancetta and cook until golden and crisp, about 5 minutes.
Add finely chopped Yellow onion, sliced Carrots and diced Celery; cook, stirring occasionally, until softened, 6–8 minutes. Add minced Garlic and cook 30–60 seconds until fragrant.
Stir in diced Waxy potatoes, chopped Zucchini, trimmed Green beans and shredded Savoy cabbage; toss to coat with the pan juices.
Pour in the Canned crushed tomatoes and rinsed, drained Borlotti beans. Add 1 Bay leaf, a generous pinch of Sea salt and Black pepper, then pour in enough Vegetable broth to just cover the vegetables. Tuck in a piece of Parmigiano Reggiano rind.
Bring to a gentle simmer, reduce heat and cook until the vegetables are tender, about 20–25 minutes.
Stir in small soup Small soup pasta and cook until al dente according to package directions, adding extra broth or water if the soup becomes too thick.
Remove and discard the rind and bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
Stir in chopped Flat-leaf parsley and finish with a drizzle of oil. Ladle into bowls, top with grated Parmigiano Reggiano and serve with toasted Crusty bread.
