Sauté in the Fat: Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined bowl. Do not drain the pot. Leave the rendered bacon fat inside. Add the chopped onion, carrots, and celery directly to the hot bacon fat. Cook for 5–7 minutes until the vegetables are soft and tender.

Season and Bloom: Add the minced garlic, salt, parsley, oregano, thyme, black pepper, smoked paprika, and red pepper flakes. Give it a quick stir and let it cook for about 1 minute until fragrant.

Deglaze the Pot: Pour in the 4 cups of chicken broth. Use your spoon to scrape up any flavorful browned bits that stuck to the bottom of the pan while the bacon was cooking.

Create the Creamy Base: In a separate pitcher or bowl, combine about ¾ cup of the rinsed whole beans with the ¾ cup of half & half. Use an immersion blender (or a standard blender/food processor) to blend this into a smooth, creamy mixture. This will thicken the soup.

Simmer: Add the remaining whole beans, the blended creamy bean mixture, and the cooked crispy bacon back into the Dutch oven. Stir well. Turn the heat down to medium-low and let it simmer for 15–20 minutes to meld the flavors.

Finish with Freshness: Turn off the heat. Stir in the bag of baby spinach and the Parmesan cheese. Let the soup sit for about 5 minutes so the spinach wilts completely.

Serve: Give it one final taste and serve warm.