Smoky Tomato Bacon Soup with Kale and Chickpeas

Smoky Tomato Bacon Soup with Kale and Chickpeas
Yield: 6

6 slices bacon or chorizo
1 large onion, diced
4 cloves garlic, chopped
1 tsp smoked paprika
pinch of crushed red pepper flakes
28 oz / 800 g can San Marzano tomatoes
16 oz / 475 mL chicken or vegetable stock
2 14 oz / 400g cans cooked chickpeas, drained
1 bunch kale, stems stripped and leaves coarsely chopped into ribbons
Salt and freshly ground pepper
Parsley

In a large soup pot or Dutch oven, cook bacon over medium-low heat til crisp, about ten minutes.  Remove and drain on paper towels.
Drain all but 1 tsp bacon fat from pot.  Add onions and garlic; season with a bit of salt.  Stir in smoked paprika and red pepper.  Cook, covered, stirring occasionally til completely softened, about 10 minutes.
Add tomatoes and stock.  With an immersion blender, blender or food processor, blend til fairly smooth.
Return soup to pot.  Add chickpeas.  Cover and simmer over low heat, about 10 minutes.
Check consistency.  If the soup looks too thick, add a touch of water and adjust the seasoning.  Add kale and cook til fully wilted and soft, about 10 more minutes.
Meanwhile, chop bacon.  Serve soup in wide bowls and garnish with chopped bacon. Serve with bread.