Heat the oil in a large pan and cook the bacon until golden, then remove and set aside. Add the onion, carrots and celery to the pan and cook for 10 minutes on a low to medium heat until softened.
Stir in the tomato purée, chopped tomatoes, mixed beans and chicken stock. Simmer for 10 minutes, then return the bacon to the pan, along with the shredded kale, and cook for a further 5 minutes. Season to taste and serve with fresh, crusty bread.
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