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Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add pancetta; cook and stir 4 minutes or until browned. Add cabbage, zucchini, onion, carrot, celery, garlic and Seasoning; cook and stir 10 minutes or until vegetables soften
Stir in tomatoes with juice, beans and water. Bring to boil, breaking up tomatoes with back of a spoon. Reduce heat to low; simmer, with cover slightly ajar, 30 minutes. Stir in 1/4 cup of the Parmesan cheese. Sprinkle with remaining 1/4 cup Parmesan cheese. Serve with crusty bread, if desired