Rinse the dried Great Northern beans under cold water to remove any impurities. If using dried beans, soak them overnight in plenty of water.

In a large pot, cook thick-cut bacon over medium heat until crispy, about 8 to 10 minutes. Remove bacon, leaving drippings in the pot.

Add chopped onion, carrots, and celery to the pot with reserved bacon drippings. Sauté for 5 minutes until tender. Add minced garlic and cook for 1 minute.

Return the crispy bacon to the pot along with the soaked beans, chicken broth, thyme, salt, and pepper. Stir to combine.

Bring the mixture to a vigorous boil over high heat, then reduce to low and simmer for about 1 hour, stirring occasionally.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.