Preparation:

Place beans in medium saucepan and fill with enough water to cover beans by two inches. Slowly bring to boil, and boil gently for 10 minutes. Remove from heat, cover, and let sit an additional 10 minutes. Drain and set aside.

Meanwhile, combine bacon and onion in large soup pot and cook for 5 minutes on medium-high, mixing occasionally. Add strained beans, celery, carrot, garlic, and broth. Reduce heat and simmer for about 30 minutes.

Place mixture in food processor and puree in batches to desired consistency. Fill four bowls with equal amounts soup and top each with 1 tbsp Parmesan cheese.