Double Potato Vegetable Soup

I love the cinnamon in this - it goes so well with the sweet potatoes. This is better the 2nd day.

Ingredients
1 teaspoon olive oil
2 slices bacon, chopped (could omit to make vegan)
1 cup chopped onion
3 garlic cloves, minced
2 cups cubed peeled sweet potato
2 cups diced unpeeled red potato
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1 can (14.5oz) diced tomatoes, mostly drained
3 cups vegetable broth
4 cups chopped kale
1 (15.5-ounce) can navy beans, rinsed and drained

Preparation
1. Heat oil in a Dutch oven over medium-high heat. Add bacon; sauté 3 minutes.
2. Add onion and garlic; sauté 3 minutes. Add potatoes through thyme, stirring to combine; cook 4-5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
3. Stir in broth; bring to a boil. Reduce heat.
4. Add kale and simmer 25 minutes.
5. Add beans; simmer 5 minutes