Chickpea Soup with Pancetta and Rosemary

Name: Chickpea Soup with Pancetta and Rosemary
Ingredients: 6 ounces pancetta , cut into ½-inch pieces; ¼ cup extra-virgin olive oil , plus extra for drizzling; 1 cup chopped onion; ½ cup chopped carrot; ½ cup chopped celery; 1 teaspoon pepper; ½ teaspoon table salt; 3 garlic cloves , minced; 1½ teaspoons minced fresh rosemary; 2 bay leaves; 1 cup dry white wine; 4 cups chicken broth; 2 (15-ounce) cans chickpeas , rinsed; 8 ounces kale , stemmed and chopped; ½ cup chopped fresh parsley; Grated Pecorino Romano cheese