3 tablespoons olive oil
9 ounces Lean, trimmed center cut bacon (cut crosswise into 1/4-inch-wide strips)
1 large yellow onion (cut into 1/2-inch dice, about 2 cups)
3 medium carrots (peeled, cut in half lengthwise and thinly sliced, about 2/3 cup)
2 large Celery stalks (thinly sliced, about 3/4 cup)
4 large cloves garlic (minced)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
3 15-oz cans cannellini beans (drained and rinsed, or 4 cups cooked white beans)
4 cups chicken or vegetable broth (preferably low-sodium)
12 ounces Dino (lacinato) kale (stems discarded and leaves cut crosswise into 1-inch-wide ribbons or torn into bite-size pieces, about 8 cups packed)
1/2 cup Coarsely chopped fresh Italian flat leaf parsley
  Salt and freshly ground black pepper (to taste)