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Cook and stir pancetta in 5-quart 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 cheese and Asiago Crostini (recipe follows), if desired.
