Add the bacon lardons to a large soup pot over medium heat, and sauté until crispy.
Add the diced onion and celery slices, and sauté until just tender. Add the garlic, dried rosemary, and fresh thyme and continue to sauté for an additional two minutes.
Add the dried chipotle peppers and wine, and bring to a simmer. Simmer for 10 minutes.
Add the harissa (a spicy Moroccan condiment available in most specialty stores), the cooked beans, broth, and diced tomatoes, and simmer for 2 hours at a low simmer. This concentrates the flavors beautifully.
Season with salt and pepper, and add the kale just before serving. Simmer for an additional 10 minutes.
Serve with a sprinkling of Parmesan cheese and a handful of garlic croutons.
To make the garlic croutons, preheat the oven to 400 degrees F. Slice up day-old or fresh bread into cubes. Toss in olive oil and garlic powder - enough to lightly coat them, and bake for 10 minutes or until lightly crisped. The croutons can be stored in a plastic bag for one week in the refrigerator, or frozen for two months in the freezer.