Preheat a large stockpot on low to medium heat and add the olive oil to it.
Add the bacon to the pot and let it cook for 10 minutes or until it begins to brown a bit.
Add the onions, carrots, celery, and cook for 10 minutes, or until the vegetables begin to soften.
Add the garlic and Italian seasoning and cook for a few more minutes, or until the garlic is becoming fragrant.
Add the tomatoes (crushing them with your hands as you go), stock, sea salt, and Parmesan rind, and bring the pot to a boil.
Lower the heat to a simmer and cook uncovered for about 30-40 minutes, or until the vegetables are tender.
Add the beans and kale. Cook for another 5 minutes or until the kale is wilted.
Remove the parmesan rind and discard
Serve garnished with a spoonful of the pesto, a few drops of aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired
Store in the refrigerator for a few days or freeze for a few months
In your food processor, add all of the pesto ingredients and blend until it's the consistency you'd like, adding additional olive oil 1 tsp at a time to thin it