Preheat oven to 350 degrees F (175 degrees C).
In a large sauté pan, cook Bacon (6 ounce) 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 Shallot (1) and Garlic (2 clove) to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften.
Add Celery (3 cup) and sauté for an additional 2 minutes.
Stir in Vegetable Broth (1 cup) and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally.
Whisk Corn Starch (2 teaspoon) into 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.
Stir in Cannellini White Kidney Beans (1 can), Smoked Paprika (1/2 teaspoon), Italian Flat-Leaf Parsley (1 tablespoon), Fresh Thyme Leaves (1 teaspoon), Fresh Oregano (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
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.