1. Begin the recipe by adding the chopped bacon to a soup pot over medium heat, cooking the bacon until it is brown and crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towel to absorb the excess grease. Reserve a tablespoon of the grease in the pot and discard the rest.
2. Next, add onions, carrots and celery to the pot and cook for about 5 minutes or until the onions are translucent. Add the garlic and cook for a minute or so, then add the sweet potatoes, followed by the seasonings. Stir everything together, then add in the broth to deglaze the pot a bit. *Note* if you’re using a parmesan rind, add it now to the pot.
3. Add the beans to the pot and turn the heat up to boil, then down to a simmer for about 15 minutes or until you can easily poke a sweet potato with your fork. Add in the chopped kale, and cook for 1-2 minutes. 
4. Serve the soup, adding the cooked bacon to the top of each bowl and topping with parmesan cheese and cracked black pepper.

Leftover soup can be stored in an airtight container in the fridge, for 4-5 days in the fridge. You can also freeze the soup in airtight containers for up to. 2 months, thawing overnight in the fridge.