Dice bacon and cook over medium high heat in a large Dutch oven.

When cooked and crispy, place in a paper towel lined bowl and set aside.

Dice onion, carrots and celery.

Leave 2 Tbsp. of the bacon grease in pot and saute diced onion, celery, carrots and garlic until tender.

Add in beans, chicken broth and salt and pepper. You do not need that much salt as the bacon will be salty already.

Heat to a boil; reduce heat to low and simmer covered for 1 hour.

Open lid and bask in the aroma... :)

Using a ladle, remove half of soup and place in a blender, blend on low until incorporated.

Place back into pot and add the can of tomato sauce and 3/4 of the cooked bacon.

Continue to heat on low until soup is warm and bubbly.

Top with remaining bacon. Enjoy!