Rustic White Bean Soup with Bacon

1) In a medium/large pot set over medium heat, melt the butter with olive oil; add the onion, carrots, celery and garlic; once garlic becomes aromatic, add the rinsed white beans and gently stir; add the Italian seasoning, black pepper and salt, and stir.
2) Add the hot chicken stock, bring to a boil and then lower heat to medium-low, and allow to gently simmer, uncovered, for 45 minutes. (Stir occasionally, and use the back of your spoon to gently push down and break apart the beans during the last 15 minutes of the cooking to naturally thicken the soup.)
3) Once soup has simmered for 45 minutes and has thickened, turn off the heat; add the bacon, the chopped parsley and the lemon juice, and stir to combine; check seasoning at this time, and adjust, if necessary.
4)Ladle soup into bowls. Enjoy!

* This soup is best served with a rustic-style, warm, crusty bread- great for dipping!