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Dissolve 1 tbsp of salt into 2 quarts of water in a container. Add the beans and soak for 12 hours. The next day, drain the beans and rinse. Set aside.
In a large pot over medium heat, add olive oil and saute the pancetta. Cook until it is crispy, stirring frequently. Add the onions, celery and carrots and saute until translucent and cooked through, around 5-10 minutes, salt as you go. Once cooked through, add the minced garlic and red pepper flakes and cook for another 2 minutes, until fragrant. Add the tomato paste and coat the vegetable. Cook for another 3-5 minutes until rust in color.
Add the diced tomatoes, chicken broth, bay leaf, oregano and thyme. Season with salt and pepper to taste and stir in the beans. Bring up to a low simmer and top with a lid. Simmer for 45-60 minutes, until the beans are tender and the liquid is thickened.
Add the zucchini and green beans and cook for 10 minutes, until cooked through.
Finish by stirring in the lemon juice and serve!