Tuscan bean soup with bacon

1. Preheat oven to 400F. Place a rack in the lower third of the oven. If you're cooking multiple sheets of bacon, position a second rack in the top third of the oven. Line a baking sheet with foil (this makes cleanup easier) and lay the bacon on the baking sheet in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking. If necessary, use a second baking sheet.

2. Place the baking sheet of bacon in the oven and bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. About 10 minutes in, remove tray from oven, pour ~2 tablespoons of bacon grease into a large soup pot, and place tray back in oven to finish baking. When bacon is done to desired crispiness, use tongs to transfer to a plate lined with paper towels. Cut or crumble into bite-sized pieces.

3. In the large soup pot with bacon grease, add olive oil and heat on medium heat. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Add the bacon and herbs (rosemary, thyme, oregano, and bay leaf). Season with the red chili flakes, salt and pepper. Simmer for 15 to 20 minutes, then add the kale. Continue simmering for about 20 minutes.

4. Serve with grated parmesan and a side of bread.