Field pea and greens soup with black pepper cornbread croutons

6 thick bacon slices, cut crosswise into 1/4-inch strips (about 6 ounces);

1 tablespoon extravirgin olive oil, if needed;

11⁄4 cups chopped onion;

3⁄4 cup chopped celery;

3⁄4 cup chopped carrots;

4 garlic cloves, finely chopped;

1 small bay leaf;

2 teaspoons chopped fresh thyme, divided;

2 teaspoons chopped fresh rosemary, divided;

5 cups chicken stock or one of the smoked stocks;

21⁄2 cups shelled field peas or peas and snaps;

1 teaspoon kosher salt;

3 cups lightly packed stemmed and thinly shredded leafy greens, such as spinach, chard, kale, escarole, or very young collards;

1 tablespoon Hot Pepper Vinegar or cider vinegar;

Cook the bacon in a large soup pot or Dutch oven over medium heat, stirring often, until browned and crisp, about 10 minutes. Transfer with a slotted spoon to paper towels to drain. The bacon drippings make the soup heartier and meatier, but you can pour them off and use the oil instead, if you wish.
Stir in the onion, celery, and carrots and a pinch of salt. Cook, stirring often, until softened, about 8 minutes. Stir in the garlic and bay leaf, 1 teaspoon of the thyme, and 1 teaspoon of the rosemary and cook, stirring, for 1 minute. Add the stock, peas, and salt. Bring to a boil, reduce the heat, and simmer until the peas are tender, about 25 minutes. Stir in the greens and the remaining 1 teaspoon of thyme and rosemary. Cook, stirring often, until tender, about 5 minutes.
Remove the bay leaf. Stir in the bacon and vinegar and check the seasoning. Serve hot, topped with a few Black Pepper Cornbread Croutons
What else works? You can replace the field peas with fresh shell beans or sliced potatoes; adjust the cooking time accordingly. When time is tight, replace the field peas with a drained can or two of cannellini beans.
Make-ahead note: The soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Do not add the bacon until time to serve. Check the seasoning because the soup will likely need more salt and vinegar.