Heat a heavy soup pot over medium-high heat and add olive oil. To the pot add onion, carrots, celery, and chopped pancetta; cook until soft and beginning to brown. Then stir in tomatoes (or 2 fresh, chopped tomatoes) and garlic; sauté for 4 to 5 minutes.

Then add the chopped cabbage, kale, potatoes, and butternut squash; sauté for 2 minutes. Pour in the stock plus 2 cups of water. Bring to a boil then reduce the heat to maintain a simmer. Cook until the vegetables are soft; about 20 minutes. Season with salt and pepper to taste.

Once the vegetables are cooked and soft, add the drained canned beans and orzo pasta. Cook until the pasta is soft; about 7 minutes. Add additional water or broth if necessary to achieve consistency.

Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese. A slice of beautiful Italian bread is also delicious!