Rinse soaked beans under cold water and set aside.

In a large pot over medium heat, cook the chopped bacon until crispy. Remove excess fat if desired.

Add diced onion, carrots, and celery to the pot; sauté until the vegetables are softened and onions are translucent.

Stir in minced garlic along with bay leaves, salt, and black pepper; cook for another minute until fragrant.

Add soaked beans and chicken broth; bring to a boil before reducing heat to low. Cover partially with a lid and simmer for 1 to 1.5 hours until beans are tender but not mushy. Stir occasionally.

Taste for seasoning adjustments before serving hot with crusty bread.