In a large Dutch oven, heat over medium-high heat until hot. Add diced bacon and cook, stirring occasionally, for about 5-7 minutes or until crispy. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

In the same pot with the bacon fat, add chopped carrots, celery, and onion. Sauté for 4-5 minutes until the vegetables soften and the onions become translucent.

Stir in the minced garlic, dried thyme, oregano, paprika, and black pepper, cooking for another minute until the spices bloom and the garlic becomes fragrant.

Pour in the low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Bring the mixture to a gentle simmer.

While the broth heats, rinse the white kidney beans thoroughly under cold water. In a blender, combine ¾ cup of the beans with half and half; blend until smooth.

Add both the blended beans and the remaining whole beans back into the pot. Stir in the reserved crispy bacon, simmering for 10-15 minutes until the vegetables are tender.

Once the soup has thickened and the vegetables are tender, stir in grated Parmesan cheese and adjust seasoning to taste with salt and pepper.

Ladle the warm soup into bowls, garnishing with fresh parsley or spinach for a pop of color. Serve hot, alongside crusty bread.