Preheat oven to 350 degrees F (180 degrees C).
In a large sauté pan, cook
Bacon (6 oz)
until just starting to crisp and most of the fat has rendered.
Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
Over medium heat, add
Garlic (2 cloves)
to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften.
Celery (3 cups)
and sauté for an additional 2 minutes.
Vegetable Broth (1 cup)
and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally.
Corn Starch (1/2 Tbsp)
Tomato Juice (1 cup)
until dissolved. Add to pan along with
Canned Diced Tomatoes (1 cup)
. Heat until mixture comes to a simmer and thickens.
Cannellini White Kidney Beans (1 can)
Smoked Paprika (1/2 tsp)
Italian Flat-Leaf Parsley (1 Tbsp)
Fresh Thyme Leaves (1 tsp)
Fresh Oregano (1 tsp)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes.
Top each with 1/4 cup of
Gruyère Cheese (1 cup)
and broil until cheese has melted and is golden. Serve with crusty bread if desired.