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Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tablespoon of the drippings.
Add the olive oil to the pot and return to medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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