Ham and Collard Soup

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2 tablespoons salted butter

2 tablespoons olive oil 

2 cloves garlic, minced 

1 large yellow onion, thinly sliced

1 jalapeno, stemmed, seeded and minced 

2 quarts (8 cups) chicken stock 

2 pounds ham, diced

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

3 bunches collards, stems removed, chopped 

Two 15.5-ounce cans navy beans, drained and rinsed 

1 tablespoon apple cider vinegar 

1 cup freshly grated Parmesan 

1/4 cup fresh parsley, chopped 

Crusty artisan baguette, torn into pieces, for serving