White Bean Soup - Testing

http://www.theclevercarrot.com/2014/10/tuscan-white-bean-soup-2-ways/

1 - A good, hearty soup. I'd like to try doubling the greens. 

2 - Ok, I can see where there are some problems here. I'm doing a little rewriting. Also, I tried more greens, but the rest of the soup needs some rewriting so I'm not changing anything in that quadrant for this next round.

1-2 3 slices of bacon (90g), chopped (add olive oil more oil of any type if you want more fat)

1 lb. white beans such as cannellini or great northern beans, dried (2lbs 5oz when cooked)
1 bay leaf
1 onion (6oz/170g), rough chop
1 celery stalk, rough chop
2 cloves of garlic, minced
4 sage leaves, chopped

2 Tbsps white wine
3-4 8oz leafy green (chard or kale or mustard etc), stemmed and cut into thin strips
4 cups (+ up to another 4 cups for thinning) chicken stock
2 Tbsps fresh parsley
3/4 tsp salt 

1/4 tsp pepper
Garnish
garlic croutons
shaved parmesan cheese
crusty sourdough bread

1. If using dry beans, the night before, bring the beans to a boil, take them off the heat source and let soak the beans in a bowl large enough for them to expand into, and fill the bowl to the brim. Soak overnight.
2. Next day, In a soup pot, cook the bacon until the fat renders and the bacon is lightly browned in a soup pot. With a slotted spoon remove the lardons and set aside.
3. To the hot fat add the onion, celery, garlic, and sage leaves. Sauté until the onion is soft and translucent, about 5-7 minutes. Add the white wine and cook until it completely evaporates.
4. Drain the beans and add to the pot, along with the bay leaf.
5. Cover with 4 cups of chicken stock and bring to a boil then reduce the heat to a simmer, cooking until the beans are tender, about 1- 1½ hours if using dry beans, 30 to 45 minutes if using reconstituted/canned beans. Season with salt and pepper.
6. At this point you can pulverise half of the soup in a blender before reintroducing it to the soup pot, or use an immersion blender OR:  or leave au-naturel (so-to-speak) and chunky. 
7. Reheat the soup with the pulverized portion and add the parsley and the greens. Cook until the greens are wilted and cooked.
8. In either case, adjust Adjust the amount of liquid with hot chicken broth, to your desired consistency, seasoning as you add.
9. Garnish with parmesan cheese and croutons.
10. For the chunky version, adjust with salt and pepper to taste, and more stock if needed.
11. Serve warm with crusty sourdough bread.

Tilt the pot, and remove most of the residual oil with a spoon.