1In a medium saucepan set over medium-high heat, sauté the bacon, onion, carrots, celery and garlic for about 10 minutes, until the carrots are tender and you're starting to get some caramelized bits.
2Add the beans, tomatoes with their juices and chicken broth. Bring the mixture to a simmer, cover and cook for about 20 minutes. Add the spinach, chard or kale and cook until it wilts, then leave the lid off and cook it until it's as thick as you like. Season with salt and pepper and serve it while it’s hot.