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Heat a soup pot or dutch oven over medium. Add the chopped bacon and render until crispy, just about five minutes. Using a slotted spoon, transfer the bacon to a plate with paper towels to drain, leaving the bacon grease in the pot. Add the sliced onions to the pot and sauté for three minutes, until they soften and take on a little color from the reserved fat/browned bits. If you need to deglaze with a splash of water that’s totally fine. Add the minced garlic and sauté another minute or two, until wildly fragrant.
Add the white beans and smoked paprika. Give this a stir to let everything coat. Now add the marinara, milk and chicken stock. Bring to a simmer and let this cook really only about ten minutes. Give it a pinch of salt for flavor. Taste it. Perfect? Perfect.
Ladle into soup bowls and garnish with grated cheese, some freshly chopped parsley and the reserved crumbled bacon! That’s the important part. Don’t forget the bacon.
A nice drizzle of your best oil and a crack of black pepper and you’re completely set.
Serve immediately!
Serves 6.