In a pot, heat one to two tablespoons olive oil over medium-high heat and add the diced pancetta. Cook until most pieces are brown and crispy. Set aside in a bowl. (If you want a completely vegetarian soup, cook the pancetta in a separate pan so as not to have any of the rendered fat from the meat.)

You should have enough oil in the pot after cooking the pancetta. If too much, you can remove a tablespoon or two or if too little, add another tablespoon or two of olive oil. Add the diced onion, celery and carrot, season with salt, pepper, garlic powder, onion powder and cook for three to five minutes over medium heat. You will start to see some caramelization towards the end of this cooking time. Add the chili flakes, too, if using.

Add the tomato paste and cook for another three to four minutes. If you need more oil, add another tablespoon or two olive oil. You will see a lot of browning in the pot and this is okay. Don't be alarmed if you get dark brown bits. Adjust the heat so the tomato paste doesn't burn but you are after color here.

Add about one cup stock, scraping the brown bits that have stuck to the pan. Add the remaining stock, beans (pureed and whole) and pasta and stock. Bring to a boil and simmer for ten minutes. Add the cabbage after five minutes, if using. Taste for additional seasoning. Plate and top with reserved pancetta and Parmigiana-Reggiano.