Rinse the Great Northern beans under cold water. If using dried beans, soak them overnight in a large bowl of water.

In a large pot, heat over medium heat and add thick-cut bacon strips. Cook until crispy, about 8-10 minutes, then remove and set aside, leaving the drippings.

Add chopped onions, sliced carrots, and diced celery into the pot with the drippings. Sauté for about 5 minutes until softened, then add minced garlic and cook for another minute.

Return the crispy bacon to the pot with the vegetables. Add soaked Great Northern beans, low-sodium chicken broth, dried thyme, salt, and pepper. Stir and bring to a boil.

Once boiling, reduce heat to low, cover the pot, and simmer for about an hour, stirring occasionally until beans are tender.

After an hour, ladle the hot soup into bowls and garnish with fresh parsley if desired.