- In a saucepan, brown the pancetta in the oil over medium heat. Remove the pancetta and set aside. Keep the fat in the pan.
- In the same pan, soften the onion and garlic in the fat. Add the broth and the yellow and green beans. Bring to a boil and simmer for about 10 minutes. Add the kidney beans and cook until the vegetables are tender. Sprinkle in the cheese, stirring constantly. Adjust the seasoning.
- Just before serving, sprinkle the soup with the pancetta and chives.