Slow Cooker White Beans with Rosemary & EVOO

Pasta Fagioli with EVOO

1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced 
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced 
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf

Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust EVOO

Combine all the ingredients except for the olive oil in a large slow cooker.  Set the cooker to high for 6 hours.  Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in EVOO with crusty bread.