Bean and Bacon Soup

Gather the ingredients.

Set a large pot or dutch over medium heat. Add the bacon and fry until most of the fat renders out and the bacon is crisp, about 5 to 10 minutes.

Remove the strips of bacon to a sheet pan lined with paper towels. Set aside to drain. Reserve 3 tablespoons of the bacon grease and return it to the pot. Discard the rest.

In the same pot over medium heat, combine the onion, carrot, and celery. Stirring periodically, sweat the vegetables in the hot fat until they begin to soften, 5 to 7 minutes.

While the vegetables are cooking, crumble the cooked bacon into a medium bowl.

When the vegetables are starting to soften, add the garlic. Saute for 1 more minute.

Add 4 cups of the broth, 2 cans of the beans, and the bay leaves to the pot.

To a blender or food processor, add the remaining broth, beans, and the tomato paste. Pulse until combined and somewhat creamy, but not totally smooth, rough puree.

Add the puree and half the crumbled bacon to the pot. Reserve the other half of the bacon for topping the soup. Reduce the heat to low and simmer until the vegetables are very soft and the soup has thickened slightly, about 20 minutes. Taste and adjust seasoning with salt and pepper. Remove the bay leaves and remove from heat.

Ladle the soup into serving bowls, top with the reserved bacon crumbles, and garnish with the parsley and shredded Parmesan as desired.