Sopa de frijoles con tocineta ( Bean and Bacon Soup)

Ingredients

• 4 strips bacon
• 1 large carrot, chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1 medium onion, chopped (about 1 cup)
• 4 cloves garlic, chopped
• 2 15 1/2-ounce cans great Northern beans, drained
• 2 tablespoons chopped fresh parsley
• kosher salt and black pepper

Directions

1. In a large saucepan over medium heat, cook the bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
2. Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for 5 minutes.
3. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
4. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes.
5. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
6. Stir in the parsley, 1 ¼ teaspoons salt, ½ teaspoon pepper, and bacon.