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In a medium pot preheated over medium high heat, add the chopped bacon and cook until crispy (9-12 mins), then turn off the heat, remove the bacon from the pot with a slotted spoon, and place it on a paper towel lined plate to drain. Soak up the excess bacon grease with a paper towel and tongs, leaving ~2 Tbsp of bacon fat behind.
Turn the heat to medium and add the onion. Cook for 1-2 mins until it starts to soften, then add the carrots, celery, and garlic. Cook 3-4 mins until the veggies are starting to become tender, then add the chicken stock, bay leaf, thyme, salt, and pepper. Bring to a boil over high heat, then cover and simmer on low for 10 mins.
Add the beans, bring to a boil over high heat, then cover and simmer on low for 10 mins. Remove the bay leaf.
Using an immersion blender (or transferring half the soup into a blender), blend about half of the soup until it's thick and creamy, but still has pops of texture from the carrots, celery, and beans.
Add the bacon (reserve some to sprinkle on top of the soup) and escarole and cook for 1-2 mins until the escarole wilts and turns bright green.
Serve in bowls with the reserved bacon and parsley sprinkled on top and enjoy!