Soak dried white beans in cold water for at least 8 hours or quick-soak.

Drain the soaked beans well.

In a large pot, cook pancetta, onion, and garlic in olive oil until browned, approximately 8 minutes.

Add tomatoes with juice, drained beans, chicken broth, water, cheese rind, salt, and pepper.

Simmer uncovered until beans are tender, about 45 minutes to 1 hour.

Remove and discard cheese rind.

Stir in halved chestnuts.

Transfer 2 cups of soup to a blender and puree until smooth, then return to the pot.

Stir in kale and simmer uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes.

Stir in fresh thyme.

Serve hot, garnished with grated Parmigiano-Reggiano, Parmigiano-Reggiano shavings, extra-virgin olive oil, black pepper, and fresh thyme sprigs.