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Heat a large soup pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring often, about 3 to 4 minutes, until crisp. Use a slotted spoon to remove the bacon from the pot and place on a paper towel-lined plate.
Add the carrots, celery, and onion to the pot with the bacon fat and cook over medium-high heat for 4 to 5 minutes, until the onion is softened and beginning to brown. (If there’s a lot of excess fat at that point, you can soak some up with a paper towel and discard.)
Add the garlic, salt, thyme, oregano, parsley, paprika, pepper, and chili flakes and cook for 1 minute.
Add the broth and use a wooden spoon to scrape the bottom of the pan to release any stuck-on bits.
Place the beans in a fine mesh sieve, drain, and rinse well. Place ¾ cup of the beans in a blender with the half-and-half and blend until smooth.
Add the beans, bacon, and bean purée to the pot. Bring to a simmer, cover, and reduce the heat to medium-low. Simmer for 10 to 15 minutes, until the vegetables are tender.
Stir in the Parmesan and parsley or spinach as desired. Taste and serve.