In a 5-quart dutch oven or soup pot, heat the oil over medium heat. Add pancetta and cook, stirring occasionally, until golden brown. Remove from pot with a slotted spoon and place onto paper towel-lined plate. Discard all but 2 tablespoons of grease.
Add the onions, carrots and celery to the pot, and let cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for a minute more.
Stir in the chicken stock, water, beans, pancetta, dried thyme and kale. Bring to a boil, reduce heat and let simmer until kale is tender, about twenty minutes. Add fresh rosemary, sea salt and pepper to taste, then serve.