Super Quick Bean and Bacon Soup

Ingredients:

8 strips bacon, chopped
1 cup finely diced carrot
1 cup finely diced celery
1 cup finely diced onion
Salt and pepper
4 cloves garlic, chopped
2 to 3 cups chicken stock
3 cans (15 ounce) Great Northern beans, rinsed and drained
1/4 cup fresh chopped Italian parsley (optional)

Directions:

In a large pan over medium heat, cook the bacon until just about crisp. Transfer to a paper towel-lined plate. Let cool, then crumble. Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for a few minutes. Add the celery and onion and cook another 5 minutes. Season veggies with salt and pepper.  Add the garlic and cook 30 seconds stirring constantly.   Add the beans and 2 1/2 cups chicken stock. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher partially mash the bean mixture until it thickens slightly. Stir in the parsley and bacon. Season with salt and pepper if needed.