1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
2 tablespoons extra-virgin olive oil
1 Spanish onion, finely chopped
1 large carrot, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
1 fresh bay leaf
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 pound Great Northern beans, soaked overnight and drained
10 cups chicken stock
Salt and freshly ground pepper