Heat a heavy pot or Dutch oven over medium-high heat. Once hot, cook the bacon until brown. Remove the bacon and set aside on paper towels to drain and cool.

Reserve about 1 tablespoon of the bacon grease, and add the olive oil and butter to it over medium-high heat until they are all melted together. Add in the onion and carrots, and saute for about 4-5 minutes or until soft. Add in the garlic, and saute for a few minutes, then add in about 2/3 of the cooked bacon, plus the Italian seasoning, salt and pepper, and white beans, and broth and stir until combined.

Gently simmer, partially covered, for about 40-45 minutes. About halfway through the cooking process, use a potato masher to mash the stew a bit {totally depends on how thing you want the stew to be}. Top with remaining bacon.