Cook and stir pancetta in 1.5 Litre saucepot or Dutch oven on medium heat 4 minutes or until browned. Add onion, carrots, celery and garlic; cook and stir 6 to 8 minutes or until vegetables soften.
Stir in remaining ingredients, except the kale. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove lemon peel; discard. With center part of cover removed to let steam escape, puree 1 cup of the soup in blender on high speed until smooth. Return pureed mixture to pot. Stir kale into soup. Simmer, uncovered, 10 minutes or until kale is tender and soup is slightly thickened, stirring occasionally. To serve, ladle into soup bowls. Garnish with thin twists of lemon peel, grated Asiago (or Parmesan) cheese and Asiago Crostini (recipe follows), if desired.
Asiago Crostini: Place thinly sliced baguette in single layer on baking sheet. Brush lightly on both sides with olive oil. Bake in preheated 175°C oven 5 minutes or until golden brown. Sprinkle with grated Asiago (or Parmesan) cheese. Bake 2 minutes longer or just until cheese is melted.
Borlotti beans, also known as cranberry beans are popular in Italian cooking. Borlotti beans have a beige colour splashed with red streaks, which they lose during cooking, and a creamy texture with a mild, nutty flavour. They are more commonly found dried or canned in most groceries or online specialty stores.
Albariño is a variety of white wine grape grown in Spain that produces a dry, aromatic, crisp wine, high in acidity with citrus and peach notes.