In a large pot, over medium heat, cook the pancetta until crisp.
Add the dandelion greens, red pepper flakes and garlic. Season with salt and pepper.
Sauté for 4 minutes, stirring occasionally to prevent the garlic from burning.
In a food processor, puree one can of the cannelloni beans with 1 C of water.
Add the pureed and whole beans and chicken stock to the pot. Season with salt and pepper.
Bring to a boil, reduce heat to low and simmer for 10 minutes.
Ladle into bowls and garnish with grated parmesan cheese.