Rinse and drain the beans. Place beans in large bowl. Add enough cold water to cover by a couple of inches and let soak for 8-12 hours or overnight.

Drain beans and rinse again. Place beans into a large soup pot. Add enough water to cover the beans by at least an inch. Add the quartered onion, olive oil and sage leaves to the pot. Bring to a boil, reduce heat to a simmer, cover with lid slightly ajar, and cook, stirring occasionally, until beans are just tender, about 1 to 1 1/2 hours.

Towards the end of the cooking time of the beans, you will need to cook the turkey bacon and saute the veggies.

Preheat a couple of teaspoons of olive oil in a skillet over medium heat. Add the bacon and cook until crispy. Scoop out the bacon and place onto a paper-towel-lined plate.

If necessary, add a little more oil to the pan. Add the carrots, celery and onion to the pan, season with a little sea salt and pepper, and cook, stirring occasionally, until veggies have softened, about 8 minutes. Add the garlic and cook for about 30 seconds more.

Add the cooked bacon, onions, celery, carrots and garlic to the pot. Season with salt and pepper, bring back up to a simmer, cover and let cook until vegetables are tender, about 20 minutes. Remove the sage leaves and serve.