Place the diced bacon in a large heavy pot over medium heat. Cook until the bacon is crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 1 tablespoon of the bacon fat in the pot.

Add the diced onion, carrots, and celery to the reserved bacon fat in the pot. Sauté over medium heat for about 5 minutes until the vegetables begin to soften. Then add the minced garlic and tomato paste; cook for an additional minute until fragrant.

Pour in the chicken broth. Stir in the drained beans, bay leaf, dried thyme, dried oregano, and smoked paprika. Bring the mixture to a simmer and let it cook for about 15-20 minutes so that the flavors meld together. Season with salt and pepper to taste.

Use an immersion blender to blend the soup partially, keeping some beans and vegetables whole while blending to your desired thickness.

Stir in about 3/4 of the reserved bacon into the soup. Remove the bay leaf and taste for seasoning adjustments. Serve the soup hot, garnished with parsley and the remaining bacon.