Begin by heating a large Dutch oven over medium-high heat. Once hot, add the chopped bacon and cook until it becomes crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Once browned, use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot for added flavor.

In the same pot with the bacon fat, add diced carrots, celery, and onion. Sauté these vegetables for about 4-5 minutes until they are soft and the onion is translucent.

Next, stir in the minced garlic along with salt, thyme, oregano, parsley, paprika, black pepper, and optional red pepper flakes. Cook this mixture for about 1 minute, allowing the spices to bloom.

Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer.

While the broth simmers, rinse the white kidney beans thoroughly. Take ¾ cup of these beans and blend them with the half-and-half until smooth in a blender.

Return the whole beans and the prepared bean puree to the pot, along with the reserved crispy bacon. Stir well to combine, then lower the heat to medium-low. Allow the soup to simmer for about 10-15 minutes.

Once the soup is perfectly simmered, stir in the grated Parmesan and optional fresh parsley or spinach. Adjust the seasoning as needed.

Ladle your hearty White Bean Soup with Bacon into bowls while hot. For an extra burst of flavor, drizzle olive oil on top and garnish with additional grated Parmesan.