Add bacon to a large saucepan over medium heat. Cook for 3-5 minutes or until brown. Drain the bacon and remove all but 1 teaspoon of rendered bacon fat. Add the olive oil and the onion. Cook the onion for 3-5 minutes or until softened and translucent. Add the garlic and cook 1-2 minutes more or just until the garlic is slightly softened and fragrant. Add about a cup of chicken stock and use the edge of a wooden spoon to deglaze the bottom of the pan. Add the remaining stock, beans, turkey, kale, bay leaves, thyme, salt, and pepper. Bring the soup to a boil, stirring occasionally, and then reduce heat to medium-low. Continue cooking the soup at a simmer for 20 minutes, stirring occasionally. Remove the bay leaves and serve warm with a sprinkling of the crisp bacon bits.