Begin by drizzling in the olive oil into a large pot. Warm up and then add in the pancetta. Saute for about three minutes over a medium/ high flame and then remove the pancetta from the pot and set aside.
Add the sausage into the same pot and saute in the olive oil for about two to three minutes, making sure to continuously stir so that it cooks evenly. Remove from the pot and set aside.
Add in another two ounces of olive oil into the pot and then add in the garlic and onion. Saute for about two minutes. Cooking it in the same oil as the pancetta and sausage allows the rest of the ingredients to absorb more flavor.
Add in the carrots, celery and tomatoes and saute for about four minutes.
Next, add the pancetta and sausage back into the pot and pour in the chicken stock. Mix all of the ingredients together and bring to a boil. Continue to cook over a low flame for twenty-five to thirty minutes.
Next, add in the potatoes, beans, kale and cabbage. Mix all together and continue to cook over a very low flame for twenty-five more minutes.
Lastly, mix in the heavy cream and cook for about another five minutes. Remove from the heat. Serve in a bowl with a sprinkle of freshly grated pecorino cheese and enjoy with a side of garlic toasted bread coated with olive oil. Salute and cin cin!