Bacon and Bean Soup

Directions

1. 1
   Cook the bacon in a large saucepan until crispy, before setting aside on paper towels to drain, and draining all but 2 tablespoons of the grease from the pan.
2. 2
   Add the onions, celery and carrots and cook over medium heat until tender, about 7-10 minutes.
3. 3
   Add the garlic and red pepper flakes and cook until fragrant, about a minute.
4. 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.
5. 5
   Add the remaining broth along with the beans, thyme, bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beans are tender, about 1.5-2 hours.
6. 6
   Remove the bay leaves, add the parmesan and cook until it melts.
7. 7
   Add the bacon and season with salt and pepper to taste before adding the parsley.