Smoky Escarole And Carrot Soup

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1/2 cup dried pinto beans (about 3 1/2 ounces)

1 bay leaf

2 fresh thyme sprigs


4 ounces smoked bacon, cut into 1/2-inch dice

3 medium carrots, cut into 1/2 -inch dice

1 large onion, coarsely chopped

6 cups chicken stock or canned low-sodium broth

1 pound escarole, tough stems discarded, leaves cut into 2-inch pieces

Freshly ground pepper

1 large garlic clove, minced

1/4 cup coarsely chopped fresh flat-leaf parsley

2 tablespoons extra-virgin olive oil

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