Chop the bacon into one inch pieces. Place in a large Dutch Oven over medium high heat. Cook the bacon, stirring frequently, until it has browned.

Remove several tablespoons of bacon from the pan and place on paper towels to drain. Leave the remaining bacon and 2 tablespoons of bacon fat in the Dutch Oven.

Add the onion, carrots, and celery to the pot and saute for 5 minutes. Add in the garlic cloves and saute for 1-2 minutes or until fragrant.

Stir in the chicken broth, Northern Beans, black pepper, and rosemary. Reduce heat and simmer for 20 minutes.

Stir in the tomato sauce and simmer for 20 minutes.