This is a somewhat simple and hardy soup that I make with the left over Osso Buco braising liquid this makes for a remarkably rich tasting soup made with leftovers. Also in the soup are kidney beans, browned veal chuck, carrots, fennel, a can of whole plum tomatoes, white wine, veal stock and chicken stock in ratio of 1:1. The pasta is Mezzi Tubetti, which is best cooked separately and added at the last moment, to heat through but not cook. Finally finish the soup (stew) with a little Parmigiano-Reggiano and olive oil.