Add the onions, celery and carrots and cook over medium-high heat until tender, about 7-10 minutes.

Add the garlic and red pepper flakes and cook until fragrant, about a minute.

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.

Add the remaining broth along with the beans, thyme, and bay leaf, bring to a boil, reduce the heat and simmer, covered, until the beans are tender, about 1.5-2 hours, before removing the bay leaves.

Turn off the heat, add the parmesan and let it melt into the soup.

Add the bacon and season with salt and pepper to taste before adding the parsley.

Slow Cooker: Do step 1, optionally implement steps 2-4, transfer to a slow cooker and cook on low for 8-10 hours, or high for 3-4 hours, before continuing on with the remaining steps.

Option: For a quick and easy version, replace the dry beans with 3 (15 ounce) cans of white beans, rinsed and drained. You will only need to simmer for a few minutes!

Option: Replace the thyme with rosemary!

Option: Replace the parmesan with asiago or pecorino cheese!

Option: Replace the parmesan with 1 teaspoon nutritional yeast.

Option: Add 2 tablespoons tomato paste! Or 1 (15 ounce) can diced tomatoes!

Option: Add 1 teaspoon paprika!

Option: Add cream!

Option: Add 1 tablespoon white miso paste at the end before removing from heat!

Option: Puree some or all of the beans before adding the bacon for a thick and creamy soup!