Bacon, Beans & Greens Soup with Tomato

• 2 tbsp. olive oil
• ½ lb. smoky, very meaty slab bacon, finely chopped
• 2 leeks, trimmed, then halved lengthwise and sliced
• 1 red onion, chopped
• 2 large carrots, finely chopped
• 2 ribs celery with leafy tops, chopped
• 4 cloves garlic, chopped
• 1 large fresh bay leaf
• A bundle of fresh thyme, parley and sage, tied
• Salt and pepper
• 1 small head escarole, coarsely chopped
• 1 bunch Lacinato kale, stalks removed, leaves shredded
• 1 can (15 oz.) cherry tomatoes or baby Roma tomatoes or diced tomatoes
• 2 cups (12 to 15 oz.) passata, tomato puree, or tomato sauce
• 6 cups chicken stock (or a combination of chicken and beef stock)

• 1 can (about 15 oz.) cannellini beans, drained

Step 1

In a Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the bacon and cook, stirring often, until the fat renders, 2 to 3 minutes. Add the leeks, onion, carrots, celery, garlic, bay leaf, and herb bundle; season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Add the escarole and kale. Cook, stirring, until the greens wilt, about 2 minutes. Stir in the tomatoes, passata, stock, and beans. Bring to a boil, then reduce the heat to medium and simmer until the flavors meld, 15 to 20 minutes. Discard the herb bundle before serving.