In a soup pot, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the pancetta and brown for 2 to 3 minutes. Stir in the potatoes, cover the pot and cook until browned, 2 to 3 minutes.
Grate the zucchini with a box grater. Uncover the pot and add the zucchini, carrots, onion, celery, bay leaf and rosemary; season with salt and pepper. Cover to quick-cook the vegetables, stirring occasionally, about 10 minutes.
Meanwhile, thinly shred the kale and swiss chard. Stir the tomato into the soup pot. Add the greens to wilt and season with the nutmeg. Stir in the beans and bread. Add the stock and 1 cup water, cover and bring to a boil over high heat cook for 2 to 3 minutes. Uncover and stir to thicken, then turn off the heat. Serve the soup in shallow bowls and top with the cheese and a drizzle of EVOO.