This soup is a big family favourite on the farm. It's so warming and hearty.  The key to incredible soup is homemade stock so I strongly recommend making your own beef stock in order for this soup to really shine. From Lynne Curry's "Pure Beef" cookbook.

Ingredients

• 2 tbsp olive oil
• about 1/2 cup bacon or pancetta, finely chopped
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped (or sub celeriac)
• 2 garlic cloves, minced
• 8 cups beef stock
• 1 small delicata squash, cut into 1/2 inch chunks
• 2 cups finely chopped kale, leaf cabbage, collard greens etc
• 2 tsp salt
• 1/2 tsp ground fennel
• 1/4 tsp black pepper
• 1 sprig fresh rosemary or 1/4 cup parsley
• 1 bay leaf
• 1 parmesan rind (optional, but a GREAT way to add flavour to soups using something that normally gets thrown out!  Save your parm rinds!)
• 1 cup cooked white beans (ie: cannelini, navy)
• 1 cup tiny, dried pasta such as acini de pepe or orzo

1. Heat the olive oil in a big pot over medium heat.  Add bacon and cook until it's just starting to get crisp.
2. Add onions, carrots, celery and garlic.  Cook, stiffing occasionally, until the onion turns translucent.
3. Add 2 cups of water, the stock, squash, kale, and herbs/seasonings, including the parmesan rind.
4. Bring to a boil, then reduce heat to low, and simmer for 30 mins.  Taste for salt and pepper and discard bay leaf and parm rind.
5. Add white beans and dry pasta and simmer until pasta is cooked in the broth, about 9 minutes.  
6. Serve!  A sprinkling of parmesan makes it extra yummy.

Note:  I will add sausage to this if I have it.