Warm the olive oil in a large pot or Dutch oven over medium heat. Toss in the bacon, and allow it to cook until crisp - about 7 minutes.
Stir in the shallots, celery, garlic, crushed red pepper, and sage. Sprinkle them with salt, and then sauté them together until the vegetables soften and release their aroma, about 10 minutes further.
Deglaze the pot by pouring in the white wine, taking care to scrape any tough bits off the bottom of the pan.
Pour in the chicken broth, and then dump in the beans. Add the rosemary and bay leaves. Bring to a boil over medium-high heat and then turn down the heat to medium-low. Simmer until the vegetables are tender and the beans warmed through - 20 to 25 minutes.
Turn off the heat, and then remove the bay leaves and rosemary from the soup and discard them.
Next, transfer half of the soup to a bowl or pitcher. Blend the soup with an immersion blender until smooth, then return the reserved soup to the pot. Season with salt, and serve warm.