1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the diced onion, carrots, and celery to the bacon fat. Sauté until the vegetables are soft and translucent, roughly 7-8 minutes. If your pot doesn’t have enough fat, add 1-2 tablespoons of olive oil to prevent sticking.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
4. Add the cooked white beans, chicken broth, water, dried thyme, and bay leaf to the pot. Stir to combine everything well.
5. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. Remove the bay leaf and use an immersion blender to puree about half the soup directly in the pot. This step adds creaminess without any dairy. If you don’t have an immersion blender, transfer half the soup in batches to a blender and blend until smooth, then return it to the pot.
7. Return the crispy bacon to the pot, stirring it through to warm and distribute evenly.
8. Taste and adjust seasoning with salt and freshly ground black pepper. Remember, the bacon adds saltiness, so season gradually.
9. Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.

One thing Mama Lou always reminded me was to taste as you go—she’d say, “Cooking is like telling a story; you add a little here, a little there, until it feels just right.” That advice has stayed with me every time I make this soup.