Turkey and Bean with Bacon Soup

1/2 pound thick center-cut bacon, cut into 1 inch pieces
1 cup diced onion
1 cup diced carrots, about 2 large peeled
1 cup diced celery, about 2 large stalks
4 cloves garlic, minced
2 Tbsp tomato paste
4 cups chicken stock (I use Better Than Bouillon chicken base)
1 pound cooked and diced turkey breast (or chicken, if desired)
2 (15-ounce) cans Great Northern White beans, drained and rinsed
2 whole bay leaves
Sea salt and freshly ground black pepper, to taste
Minced parsley

1. Cook the bacon in a large soup pot placed over medium heat until just barely crisp. Remove to a paper towel.
2. Drain the bacon grease from the pot, but don't wipe out the pot. Add the onions, carrots and celery. Cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the chicken broth along with 2 cups of water. Add the diced turkey, beans and 2/3 of the cooked bacon, reserving the other 1/3 for garnish. Add the bay leaves.
3. Bring to a boil, then reduce heat to medium-low and let simmer, uncovered for about 30 to 40 minutes or until liquid is reduced by about one-third. Stir occasionally and add more water if the liquid level gets too low.
4. When ready to serve, taste and season with salt and pepper if needed. Serve with chopped reserved bacon and chopped parsley.