Cut the bacon into small pieces
Heat a large soup pot and add the bacon lardons
Cook the bacon until crisp, remove from the pan and set aside
Drain all but a tablespoon of the bacon fat out of the pan. Add a tablespoon of olive oil and add the chopped onion, carrots and celery
Add the white wine and cook until it's reduced by half
Add the beans and stir to combine
Grab the parmesan rinds - these are a terrific ingredient, so save them every time you finish up a wedge of parmesan
Add the chicken broth, thyme, chopped sage, bacon pieces and parmesan rinds to the soup. Bring to a boil, reduce the heat and simmer until the soup begins to thicken - about 40 minutes
Fish the parmesan rinds out of the soup - it's a bummer when you forget this one!
Let the soup cool for a few minutes. Place about half of the soup in a blender
Blend until smooth and add back into the soup
Give it a stir and let simmer for a few minutes. Taste and adjust the seasonings
Serve with a sprinkle of shredded parmesan and enjoy! It's perfect for a chilly night and tastes great for lunch the next day