1/4 c. loosely packed parsley springs
1 potato, pared and quartered
1 sm. onion, peeled and quartered
1 stalk celery, quartered
1 clove garlic, peeled
3 c. drained, cooked or canned navy, great northern, or sm. white beans
1 c. water
4 slices bacon, diced
1 3/4 c. chicken broth
Pepper and salt

Finely chop parsley. Coarsely chop potato in food processor; add onion, celery, and garlic; pulse on and off until finely chopped. Remove and reserve. Place 1 2/3 cup beans and 1/4 cup water in processor. Blend until smooth. Saute bacon in large pan until browned; add processed vegetables. Saute about 5 minutes. Add whole and pureed beans, chicken broth, remaining water and 1/8 teaspoon pepper. Bring to boil; simmer covered 30 minutes to 1 hour, stirring occasionally. Add parsley, salt, and pepper to taste.