Tuscan Bean soup

I read through three new soup recipes today and they all looked so yummy, but for different reasons, so I picked parts I liked from each of them and made up my own.  It was really good so I want to record it so that I don't forget.  It is a perfect fall soup.

3 large carrots, peeled and sliced
2 large celery hearts, halved and sliced
1 medium red onion, diced
5 cloves garlic, finely minced
2 pieces bacon or pancetta
1 Tbsp olive oil
5 cups chicken broth
3 cups water
2 cans canellini beans, drained and rinsed
1 14 oz can diced tomatoes, mashed
1/2 box whole wheat small pasta shells
parmesan cheese rind
2 bay leaves
1 1/2 tsp salt
1 tsp pepper
1/2 tsp dried rosemary crushed up
1 bunch kale with ribs and stems removed, leaves chopped
juice of 1 lemon
1/4 cup parmesan cheese

In a soup pot add olive oil and bacon over med-high heat.  Stir frequently until bacon is browned and fat is rendered.  Add carrots, onion, and celery.  stir and cook until softened, about ten minutes.  Add garlic and cook about 2 minutes longer.  Add stock, water, rinsed beans, tomatoes, parmesan rind, bay leaves, pepper and rosemary.  Bring to a boil and then turn down to simmer for about 1 to 1 1/2 hours.  Bring back to a boil and add pasta shells.  Cook until al dente.  Add Kale leaves and cook until tender, about 2-3 minutes.  Make sure to stir frequently.  Remove bay leaves, and parmesan rind.  Right before serving add salt, lemon juice, and extra parmesan cheese.  Serve with crusty warm bread.