This is an unbelieveably delicious bean soup, passed down from generation to generation.
In a skillet, cook bacon until crisp; crumble and set aside, reserving the bacon drippings.
In a large soup kettle, over medium-high heat, saute onion, carrots, celery and garlic, in hot olive oil, about 5 minutes, stirring often. Add parsley, salt, pepper, chicken broth, navy beans, bay leaves, sage and diced ham; bring to a boil. Reduce heat, add bacon drippings and simmer about 15 to 20 minutes, stirring occasionally.
Remove bay leaves and garnish, with crumpled bacon; wait 2 minutes and serve.