Cook the Bacon: In a large soup pot or Dutch oven, cook the diced bacon over medium heat until it’s crisp and golden brown. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the pot for flavor and discard the rest.
Sauté the Vegetables: Add the onions, carrots, and celery to the hot bacon grease. Cook over medium heat for about 5 minutes, stirring often, until the vegetables begin to soften and the onions turn translucent. Stir in the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.
Add the Broth and Beans: Pour in the chicken broth and add the drained beans. Season with a pinch of salt and pepper. Stir well, scraping up any browned bits from the bottom of the pot — this adds even more flavor to the soup.
Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 1 hour, stirring occasionally, to let the flavors develop and the vegetables become tender.
Blend for Creaminess: Carefully remove about half of the soup and transfer it to a blender or food processor. Blend until smooth, then return it to the pot. This step gives the soup its creamy, velvety texture while still keeping some hearty chunks for contrast.
Add the Tomato Sauce and Bacon: Stir in the tomato sauce and about three-quarters of the reserved bacon. Mix well, then taste and adjust the seasoning with more salt and pepper if needed.
Final Simmer: Let the soup simmer for another 5 minutes, just until heated through and the flavors meld together beautifully.
