Step 1: In a large pot over medium heat heat the oil and then add the pancetta (or ham) and saute for 3-5 minutes. Stir in onion and garlic and saute for 10 minutes. Stir in split peas, rosemary, 4 cups of broth and 4 cups of water and bring to a simmer, cover and cook for 45 minutes to 1 hour or until split peas are soft. Remove rosemary sprig.
Step 2: Season soup with salt and pepper. Stir in squash and tomatoes. Slice kale into 1/4 inch wide strips and stir them into the soup; cover and cook for 20 minutes. If soup is thick thin with water or broth.
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