Directions:

Cook the Bacon: In a large saucepan, fry the bacon until it’s crispy. Remove the bacon and set it aside on paper towels to drain. Discard all but 2 tablespoons of bacon grease from the pan.

Sauté Vegetables: Add the onions, celery, and carrots to the pan and sauté over medium-high heat until they are tender, which should take about 7-10 minutes.

Add Garlic and Spices: Stir in the chopped garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Deglaze the Pan: Pour in half a cup of the broth to deglaze the pan, scraping the browned bits off the bottom with a wooden spoon as the broth simmers.

Simmer the Soup: Add the remaining broth, soaked beans, thyme, and bay leaves. Bring to a boil, then lower the heat and let it simmer, covered, until the beans are tender, about 1.5 to 2 hours. Remove the bay leaves at the end of cooking.

Finish with Cheese and Bacon: Turn off the heat, stir in the grated Parmigiano Reggiano to melt, and add the cooked bacon. Season with salt and pepper to taste.

Garnish and Serve: Sprinkle with chopped parsley before serving, if using. Enjoy!