Heat the oil in a large saucepan, then add the bacon, garlic and onion and fry for 3–4 minutes until the bacon is beginning to brown and the onion to soften.
Add the thyme and continue to fry for 1 minute. Then add the beans and stock to the pan, bring to the boil and simmer for 10 minutes.
Transfer the soup to a liquidizer or food processor and blend with the parsley and pepper until smooth.
Return to the pan, heat through and serve with fresh bread.