Place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
Heat olive oil in a large saucepan over medium heat, and saute onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, borlotti beans, tomatoes, celery and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.