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Heat a large stockpot over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 7–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. Leave about 2 tablespoons bacon grease in the pan and discard the rest. (Or if you need more, just add in some oil.)
Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften and the onion is translucent. Stir in the garlic and rosemary and cook for 1 minute, stirring frequently.
Add the stock, beans, bay leaf, and Parmesan rind. Bring to a simmer, then reduce heat to medium-low and cook uncovered for about 20 minutes, stirring occasionally.
Remove and discard the bay leaf and Parmesan rind. Carefully transfer about 1 cup of the soup (including both beans and broth) to a blender, and blend until smooth. Return the blended mixture to the pot and stir to combine for a silky, lightly creamy texture. Repeat if you’d like a more pureed soup.
Stir the bacon back in (saving a handful for garnish, if you like). Taste and season generously with salt and pepper. Add a squeeze of lemon juice for brightness, if desired.
Ladle the soup into bowls and top with freshly grated Parmesan, extra crispy bacon, and a twist of black pepper. Enjoy!