White Bean Soup With Bacon

1. Stage

Drain the beans: Drain the beans that have been soaking in water. (If you haven't already soaked the beans, and you don't have time to do so overnight, you can put them in a large pot of water, bring to a boil, remove from heat and let sit for an hour, then drain.)

2. Stage

Cook the bacon and the vegetables: Put the bacon into a large (5 to 6 quart) thick-bottomed Dutch oven on medium-high heat. Let the bacon cook for a minute or two to start rendering out some of its fat, then add the chopped onion, celery, and carrot. Lower the heat to low, cover, and cook for 12 to 15 minutes, until the vegetables are completely cooked through and softened. Add the garlic and cook a minute more.

3. Stage

Add the beans, stock, seasonings, then simmer: Add the drained beans to the pot. Add the stock, the bay leaves, thyme, salt, and pepper. Increase the heat to high to bring to a simmer. Then, lower the heat to maintain a simmer, partially covered, for 1 hour or until the beans are very soft.

4. Stage

Add the tomato paste and paprika: Stir in the tomato paste and the paprika. Cook for 5 more minutes.

5. Stage

Puree half the soup: Remove the bay leaves. Using an immersion blender, puree most of the soup. You don't want the soup to be perfectly smooth, but you want to puree enough of it so that the beans create a creamy base. Add more salt and pepper to taste. Garnish with crumbled cooked bacon and chopped parsley (optional) to serve.

6. Stage

Store: Refrigerate covered soup for up to four days. (The soup will probably taste even better after sitting for one day.) Freeze cooled soup in a freezer-safe zipper bag or container for up to three months.