Cannellini bean, pancetta and kale soup

Ingredients

• 1 tablespoon olive oil
• 6 slice pancetta, quartered
• 150 gram kale, roughly chopped
• 1 onion, diced
• 3 clove garlic, minced
• 2 cup chicken stock
• 400 gram tin cannellini beans, drained and rinsed
• salt and pepper, to taste
• 2 tablespoon extra virgin olive oil
• finely grated parmigiano-reggiano cheese