1. Heat large Dutch oven or soup pot over medium-high heat. Add bacon and cook, stirring frequently, for 5-7 minutes until crisp. Remove bacon with slotted spoon, leaving rendered fat in pot. 2. Add carrots, celery, and onion to pot. Cook over medium-high heat for 4-5 minutes until onion softens and begins to brown. If there’s excess bacon fat, dab some out with paper towel. 3. Stir in garlic, salt, thyme, oregano, parsley, paprika, black pepper, and red pepper flakes. Cook for 1 minute to bloom the spices. 4. Pour in chicken broth, scraping bottom of pot to release any browned bits. 5. Rinse drained beans in fine mesh sieve. In blender, puree ¾ cup of beans with half and half until smooth, about 30-45 seconds. 6. Add remaining whole beans, bacon, and bean puree to pot. Bring mixture to simmer, then cover and reduce heat to medium-low. Simmer for 10-15 minutes until vegetables are fork-tender. 7. Stir in grated Parmesan and optional parsley or spinach. Taste and adjust seasoning if necessary. If soup is thinner than desired, dissolve 1 tablespoon cornstarch in 2 tablespoons cream or water and stir into soup while simmering for 2 more minutes.