Bundle the sprigs of thyme and roll within a single slice of bacon. Tie with a piece of kitchen twine to secure.

Heat a medium saucepan over medium-high heat. Add olive oil to coat the pan, then add the bundle of bacon and thyme, and brown on all sides, about 3 minutes.

Lower heat, add the onion and garlic, and cook until the onion is translucent and not brown.

Add the chicken stock and white beans and bring to a boil.

When the soup is hot, remove the bacon bundle and blend the soup, either using an immersion blender or a standard blender (if using the latter, do so in two small batches, then return to the pot).

Season to taste with salt and pepper.

Serve hot with Parmesan croutons or crisps and garnish with some fresh thyme.