Instant Pot Method:

1. Blend 1 can of beans with 1 cup of water.
2. Press the sauté button and cook the bacon until crisp. Remove and set aside.
3. Add onion, carrots, and celery to the pot, cooking until soft (about 5 minutes). Stir in tomato paste.
4. Add pureed beans, whole beans, broth, rosemary, and bay leaves.
5. Cook on high pressure for 15 minutes. Let the pressure release naturally, then remove rosemary and bay leaves.
6. Blend 2 cups of soup, then return it to the pot to thicken. Stir in spinach until wilted.
7. Serve in bowls topped with crispy bacon.

Stovetop Method:

1. Blend 1 can of beans with 1 cup of water.
2. In a large pot, cook the bacon until crisp. Remove and set aside.
3. Add onion, carrots, and celery to the pot, cooking until soft (about 5 minutes). Stir in tomato paste.
4. Add pureed beans, whole beans, broth, rosemary, and bay leaves.
5. Bring to a boil, cover, and simmer for 25 minutes until beans and vegetables are soft.
6. Blend 2 cups of soup, then return it to the pot to thicken. Stir in spinach until wilted.
7. Serve in bowls topped with crispy bacon.

Slow Cooker Method:

1. Blend 1 can of beans with 1 cup of water.
2. In a skillet, cook bacon until crisp. Remove and set aside.
3. Add onion, carrots, and celery to the skillet, cooking until soft (about 5 minutes).
4. Transfer vegetables to the slow cooker along with tomato paste, pureed beans, whole beans, broth, rosemary, and bay leaves.
5. Cover and cook on low for 8 hours. Remove rosemary and bay leaves.
6. Blend 2 cups of soup, then return it to the slow cooker to thicken. Stir in spinach until wilted.
7. Serve in bowls topped with crispy bacon.