This soup is warm, comforting and packed with veggies! Hearty and wholesome it brings me back to the Tuscan countryside. Ingredients 2 T olive oil 2 T butter 1 medium onion, diced 8oz pancetta, diced 1 cup carrots, diced 1 cup celery, diced 2 sprigs fresh rosemary, chopped 3 cloves garlic, minced 2 cups kale, shredded 2 cups swiss chard, shredded 2 cups bok choy, shredded 12 cups beef stock 1 wedge parmesan reggiano with rind 4 cups ditalini pasta, cooked salt & pepper to taste Brown the pancetta and remove from the pot. Heat the oil and butter over medium heat. Place onions, carrots and celery in the pot…