Stack the 4 slices of bacon and cut into strips crosswise. Place the bacon in a large pot over medium-medium low heat. Cook the bacon until it is crisped--about 10 minutes.
While the bacon is cooking, peel and chop the garlic; drain and rinse the beans in a colander, and rinse and tear the kale; and cut off a piece of parmesan cheese.
Once the bacon is crisp, add the chopped garlic and cook 2 minutes. Next add the beans, stock, water, parmesan hunk and salt and pepper.
Bring to a boil. Then turn the heat down to medium and simmer the soup for about 15 minutes. Next add the peas and kale and cook for about 5 more minutes.
Serve as a soup or serve over pasta for a quick and easy tasty weeknight meal.
Notes
For a weekend meal or for a large group, I sometimes serve it over polenta.