Tuscan Bean and Kale Soup

Name: Tuscan Bean and Kale Soup
Cuisine: European, Italian, Mediterranean
Ingredients: extra-virgin olive oil; 2 ounces pancetta or bacon, diced (optional); 1 medium yellow onion, diced (about 1.5 cups); 2 celery stalks, diced (about 0.66 cups); 3 medium carrots, peeled and diced (about 1 cup); 2 bay leaves; Kosher or fine sea salt; freshly ground black pepper; 2 garlic cloves, thinly sliced; 2 cups crushed canned or fresh tomatoes in their juice; 3 cups cooked beans, such as cannellini, corona or borlotti (cranberry) beans, cooking liquid reserved (from about 1 cup dry); or 2 (15-ounce) cans; 1 ounce freshly grated parmesan cheese (about 0.33 cups), divided, rind reserved; 3 to 4 cups chicken broth or water; 2 bunches lacinato kale, stemmed and thinly sliced (about 6 cups); 0.5 small head green or savoy cabbage, core removed and thinly sliced (about 3 cups)