In a large pot over medium heat, lay the bacon slices in the pan. Cook until crispy, about 5-7 minutes.

Carefully remove the bacon from the pot and place it on a paper towel to drain.

Add olive oil to the bacon drippings in the pot. Once hot, toss in the diced onion and sauté for about 5 minutes until translucent.

Stir in the minced garlic and cook for another minute, stirring frequently to prevent burning.

Next, add the drained and rinsed white beans, chicken broth, dried thyme, and season with salt and pepper to taste.

Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes.

Use an immersion blender to puree a portion of the soup to your liking for a creamy texture, leaving some beans whole.

Crumble the set-aside bacon and stir most of it into the soup. Reserve some for garnish.

Ladle the soup into bowls, topped with remaining bacon crumbles and a sprinkle of fresh parsley.