Cook the Bacon: Place a large pot or Dutch oven over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and cooked through. Use a slotted spoon to remove the pieces of bacon to a paper towel lined plate, leaving the bacon drippings in pan. Set the bacon aside.

Rendered Bacon Fat: You want about 1 tablespoon of bacon drippings in the pot. If you do not have enough fat, add enough olive oil to pot to make about 1 tablespoon of fat - you can just eyeball it.

Sauté Vegetables and Aromatics: Increase the heat to medium high. Then, add the shallots, carrot, and celery to the pot. Cook, stirring frequently, until the veggies softened, about 3 minutes. Add garlic, crushed red pepper flakes, salt, and pepper to the pot. Cook, stirring constantly, until aromatic, 30 seconds to 1 minute.

Deglaze the Pan with Wine: Add the white wine to deglaze pan, using the edge of a wooden spoon to scrape up brown bits from the bottom of the pan. Cook until the wine is reduced to about 2 tablespoon, approximately 3-4 minutes.

Add the Stock, White Beans, Herbs, and Parmesan Rind: Add the chicken stock, white beans with their liquid, rosemary sprigs, bay leaf, and parmesan rind (if using) to the pot.

Bring to Boil, then Simmer the White Bean Soup: Increase the heat to high and bring soup to a boil. Once boiling, immediately reduce the heat to maintain a gentle simmer. Cover the pot and simmer the soup for 15-18 minutes.

Add Cooked Bacon, Cream, Parsley, and Grated Cheese: Use tongs to remove and discard the rosemary sprigs and the bay leaf. (Note: I leave in the parmesan rind, but you can remove and discard it. But, if you're planning on blending the soup, you need to remove the rind first.) Stir in the cooked bacon, ¼ cup of heavy cream, chopped parsley leaves, and grated parmesan. Taste the soup and adjust for seasoning, adding more salt and pepper for overall flavor, cream for a richer flavor, and/or specific ingredients for specific flavors.

Optional To Thicken Soup: You can serve the bean bacon soup as is for a broth-y consistency. Or, you can thicken the soup and make it ultra-creamy with one of the two methods below: 1. Use an Immersion blender to blend some of the soup until desired consistency is reached. Or, use a potato masher to mash some of the beans. Blend about 1-2 cups of the soup for a slightly creamy yet rustic texture. 2. Stand Mixer: Remove 1-2 cups of the soup to a stand mixer. Puree the soup and then add the mixture back to the pot, add back in removed beans.

Garnish and Serve Bacon and White Bean Soup: Ladle the soup into serving bowls and garnish with more grated parmesan cheese and fresh herbs. Drizzle with a bit of good-quality extra virgin olive oil for a flavorful finish. Serve and enjoy!