White-Bean Soup With Bacon And Herbs

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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

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