1/2 c. loosely packed parsley sprigs
2 potatoes, peeled and quartered
1 lg. onion, peeled and quartered
2 ribs celery, cut in chunks
2 cloves garlic
7 c. cooked navy or sm. white beans
2 bay leaves
2 c. water
3-4 c. chicken broth
1 or 2 cloves
8 slices bacon, diced

In a food processor chop parsley; reserve. Process potato until coarsely chopped. Add onion, celery and garlic; pulse until finely chopped. Reserve.

Place 3 1/2 cups of beans in processor with 1 cup water and process until smooth. Saute bacon in a large pan until browned; add processed vegetable mixture. Cook about 5 minutes. Add pureed beans, remaining beans, chicken broth and remaining water. Simmer, covered, one hour, stirring occasionally. Serve with salt and pepper to taste and sprinkled with parsley and paprika.