Heat oil in a large soup pot on medium-high heat. Add the pancetta and onion and cook until until the onions are lightly browned and the pancetta's fat is rendered and it's crispy (about 5-7 minutes).
Stir in the garlic and cook for about 30 seconds or until fragrant.
Add the veg broth, water, potatoes, beans, Italian seasoning, and kale. Increase heat to high and bring to a boil, then reduce the heat to medium-low, cover with the lid slightly ajar, and cook for 15-20 minutes.
Once the potatoes are cooked, add the cream and season with salt & pepper to taste. Let it heat through then serve.
I use little potatoes because they're easy, but feel free to sub in normal sized ones.