3tablespoonolive oil(try Caraluzzi's Extra Virgin Olive Oil)
9ounceLeantrimmed center cut bacon
1tablespoonfresh thyme leaves
3 15 oz. cans cannellini beans
4cupschicken or vegetable broth
1/2cupCoarsely chopped fresh Italian flat leaf parsley
Salt and freshly ground black pepper(try Caraluzzi's Sea Salt and Five Pepper Blend)
Heat the oil in a large, heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is cooked, 10 to 15 minutes. Add the onion, carrots, celery, garlic and thyme, and cook, stirring frequently, until the vegetables soften slightly, about 10 minutes.
Add the beans and the broth, raise the heat to high, and bring to the start of a boil. Reduce the heat to maintain a simmer and cook, covered, for 5 minutes. Stir in the kale and cook, covered, stirring occasionally, until the kale and vegetables are tender, about 15 minutes.
Stir in the parsley and season to taste with salt and pepper. Serve hot.