Tuscan White Bean Soup - Eric Anwiler

1 c carrots (finely chopped)
2/3 c celery (finely chopped)
1 med white onion (finely chopped)
1 tbsp fresh thyme
3 pieces thick cut bacon
1 tbsp EVOO
Salt and pepper
2 tbsp chopped garlic
3 cans cannellini beans, drained
5 c chicken broth
Optional:
Parmesan rind
1/2-1 tsp crushed red pepper
Grated parmesan

In a large soup pot, brown bacon in EVOO for 5-8 minutes or until crispy. Add vegetables, salt and pepper and cook for 8 minutes. Add garlic and cook 1 minute. Add beans, chicken stock and parmesan rind. Bring to a simmer and simmer for 15 minutes. Remove rind, and if desired blend with immersion blender to thicken. Add crushed red pepper and cook 5 minutes. Serve with additional parmesan.