01To make the soup, heat the oil in a large saucepan. Add the garlic and onions and saute until soft, about 5 minutes. Stir in the beans and broth. Bring to a boil, lower heat and simmer until the beans are soft, about 1 1/2 hours. Using a slotted spoon, remove 1 1/2 cups of beans and place in a food processor with 2 cups of the cooking liquid. Puree until smooth and stir back into the soup. Add the salt, pepper, rosemary and thyme. Simmer for 5 minutes. Reheat before serving.
02To make the condiments, preheat oven to 350 degrees. Fry the bacon in a skillet over medium heat until well browned, pouring off excess fat as it accumulates in the skillet. Drain on paper towels. Set aside.
03Toss together the parsley, lemon juice, 2 tablespoons of olive oil, salt and pepper. Set aside. Brush the bread rounds with 1 1/2 tablespoons of olive oil, place on a baking sheet and bake until crisp, about 8 minutes. Pile on a plate. Place the bacon, parsley salad, roasted garlic and the Parmesan in separate bowls.
04Ladle the soup into 6 bowls. Serve, passing the condiments separately.