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1. Soak the beans overnight in 3 quarts water or use quick-soak method of boiling for 5 minutes and letting them soak for 1 hour. After soaking, drain and rinse well.
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2. In a heavy stockpot, heat 2 tbsp olive oil over medium heat. Add the leeks or onions, cook for 5 minutes, stirring frequently. Add the celery, garlic, carrots, and fennel. Cook for 10 minutes, stirring frequently.
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3. Add the water or stock, the rinsed navy beans, the herbs, and the salt and pepper. If you are making a non-vegetarian version of the soup, add the cooked ham and the crumbled bacon now. Or if you want to make both a veggie portion and a non-veggie portion, hold the meat to add later.
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4. Bring the soup to a boil, then reduce the heat and let the soup simmer over low heat, covered, for 1 hour minimum (I often cook for 2+ hours to bring out more flavor).
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5. Ladle 3 cups of the soup out and puree in a blender or mash up by hand with a fork. Put this portion back in the soup. If you are making both a vegetarian version of the soup and a non-veggie version, take out the veggie portion at this time and add the ham and bacon to the meat portion.
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6. Adjust the seasonings as needed. Add lemon juice. Ladle the soup into bowls. Add a touch of the remaining olive oil to each serving and sprinkle cheese on top.
