Place a large heavy pot or dutch oven over medium heat and add in the olive oil and pancetta. Cook until the it has given up most of its fat and is just starting to crisp, about 7 minutes.
Add the onion, celery and carrots and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for one minute more.
Add the thyme, rosemary, bay leaves, tomatoes, water, salt, pepper, parmesan cheese rind (if using), Swiss chard, cannellini beans, zucchini and green beans.
Bring up to a simmer, cover and let cook for at least 30 minutes or longer (you can't overcook it). Taste and adjust the seasoning as needed.