Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown but not quite crispy
Add the onion, garlic, oregano, crushed red pepper, carrots, and celery. Cook, stirring often, for 5 minutes and then add the canned tomatoes along with the juice and cook 5 minutes more
Add chicken stock, water, bay leaves, salt and pepper and bring to a simmer and cook partially covered for 10 minutes.
Add potatoes, dried pasta, zucchini, and chard stems, bring back to a boil and cook 15-20 minutes
Add rinsed beans and chard, cook another 5-8 minutes
Toss in the torn basil and 1/2 cup parmesan, adjust seasoning with more salt and pepper. Serve topped with more parmesan, basil a drizzle of olive oil and crusty bread