Place a large skillet over medium-high heat. Once the pan heats, add the bacon and cook until crispy, about 10 minutes. Transfer the bacon to a paper towel lined plate.
Pour all of the bacon grease out of the pan into a bowl and set aside. Place a large pot over medium-high heat and once heated, pour in a tablespoon of the reserved bacon grease.
Add the celery, carrots, and onion. Cook until translucent, about 3 minutes. Add the garlic and let cook another 30 seconds or until fragrant. Add the tomato paste and stir around to coat the vegetables. Add the broth, water, remaining bacon grease, bay leaf, thyme and bring to a boil. Once boiling, remove the bay leaves, add in the white beans and zucchini noodles and cook for 5 minutes or until the zucchini softens to your preference.
Divide the soup into bowls and top with the bacon, crumbling as you go. Garnish with parsley and serve.
Per serving (1 out of 4); Calories: 193, Total Fat: 3g, Carbs: 34g, Fiber: 8g, Sugars: 3g, Protein: 15g, Sodium: 582mg