In a large saucepan over medium heat, add the bacon, a thin drizzle of olive oil and cook,stirring occasionally, 7 to 8 minutes, until the bacon is crispy. Using a slotted spoon, remove the bacon and set aside in a bowl. Remove 3/4 of the fat in the pan.
Add the onion and garlic and drizzle a thin stream of olive oil. Cook 3 to 4 minutes, stirring.
Add the celery and carrots and drizzle a thin stream of olive oil. Cook 7 to 8 minutes, stirring.
Add the flour, mix and cook for 1 minute, stirring. Pour in the chicken broth and whisk to break up lumps.
Add the rest of the ingredients and the bacon, season with salt and pepper and mix. Bring to a boil, reduce heat to low and cover, leaving 1cm uncovered. Simmer for 20 minutes, stirring occasionally!