Heat a large saucepan over medium low heat.  Add the olive oil and salt pork and allow it to cook slowly for about 10 minutes, then turn the heat up to medium and add the carrot, onion, and celery.  Allow to cook for about 5 minutes until onion is wilted.

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Add the garlic and allow it to cook for about 2 minutes before adding the linguica.  Allow to cook about 5 minutes, stirring often, then add the beef stock, bay leaves, allspice, cinnamon paprika and cumin.

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Turn the heat up to medium high and bring to a slow simmer.  Add the potato and allow soup to simmer slowly until the potatoes are tender but not cooked through, about 5 to 7 minutes.

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Add the kale canellini beans, and tomato and allow soup to simmer until kale is wilted and beans and tomato are hot.

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Remove the cinnamon stick and allspice.  Season to taste with salt and pepper.

Serve while hot.