Method

• Drain the beans that have been soaking in water.
• Put the bacon into a large (5 to 6 quart) thick-bottomed Dutch oven on medium-high heat. Let the bacon cook for a minute or two to start rendering out some of its fat, then add the chopped onion, celery, and carrot.
• Lower the heat to low, cover, and cook for 12 to 15 minutes, until the vegetables are completely cooked through and softened. Add the garlic and cook a minute more.
• Add the drained beans to the pot. Add the stock, the bay leaves, thyme, salt, and pepper.
• Increase the heat to high to bring to a simmer, then lower the heat to maintain a simmer, partially covered, for 1 hour or until the beans are very soft.
• Stir in the tomato paste and the paprika. Cook for 5 more minutes.
• Remove the bay leaves. Using an immersion blender, puree most of the soup. You don't want the soup to be perfectly smooth, but you want to puree enough of it so that the beans create a creamy base.
• Add more salt and pepper to taste. Garnish with crumbled cooked bacon and chopped parsley (optional) to serve.
• Refrigerate covered soup for up to four days.
• Freeze cooled soup in a freezer-safe zipper bag or container for up to three months.