Bacon and Bean Soup

Step 1

Cook the bacon in a large saucepan until crispy, before setting aside on paper towels to drain, and drain all but 2 tablespoons of the grease from the pan.

Step 2

Add the onions, celery and carrots and cook over medium-high heat until tender, about 7-10 minutes.

Step 3

Add the garlic and red pepper flakes and cook until fragrant, about a minute.

Step 4

Add half a cup of the broth and deglaze the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon as the broth simmers.

Step 5

Add the remaining broth along with the beans, thyme, and bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beans are tender, about 1.5-2 hours, before removing the bay leaves.

Step 6

Turn off the heat, add the parmesan and let it melt into the soup.

Step 7

Add the bacon and season with salt and pepper to taste before adding the parsley.