Slice the bacon into a small dice. Add to a heavy bottom pan on the stove. After the bacon is diced and added to the pan, turn it on medium heat. Starting the pan cold and cooking it slowly will allow the fat to render from the bacon. Cook bacon until crispy. This will take 10-15 minutes.
While the bacon is cooking, chop the onion, peel and dice the carrot, mince the garlic. Open the cans of beans. Drain three cans and rinse them well, set them aside to drain. Open the fourth can, do not drain. Pour the 3 cans of drains beans into a blender. Add ¼ cup chicken stock. Blend until smooth and creamy.
When the bacon is crispy, remove it from the pan with a slotted spoon, Place it on a paper towel and allow it to drain. Remove the excess grease from the pan, but be sure to leave the browned bits, if necessary add a tablespoon of olive oil into the pan.
Add the onions and carrots to the pan. Season the vegetables with the Italian seasoning, pepper and red pepper flakes. Sauté over medium heat for 3-4 minutes until the vegetables start to soften and begin to brown. Add the minced garlic and saute another minute.
Next deglaze the pan with a couple tablespoons of white wine, being sure to scrape the brown bits off the bottom.
Now add the reserved beans, blended beans and remaining chicken stock to the stock pot. Increase heat to high and bring to a boil. Reduce heat to medium and simmer at a low bubble for 10 minutes stirring occasionally.
Add the bacon back in and give it a good stir. Check the seasoning. You may need to add salt, but only ½ teaspoon at the most.
Remove from the heat and add in a squeeze of lemon & parsley. Adding this at the end will brighten the flavors in this delicious soup!