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Peel the garlic and cover with olive oil in a small saucepan or an oven safe dish. Cook on low on the stovetop until the garlic is tender (30 min-1 hr) or bake in the oven at 250 degrees for 1-2 hours.
In a large pot, add some of the garlic confit olive oil, roughly chopped shallot and sautée for 2 minutes. Add the softened garlic confit, and the Great Northern beans. Stir.
Add in chicken stock and thyme and bring to a bubble. Simmer on low for 10 minutes.
Transfer to a blender while carefully holding down the top and blend (or use an immersion blender). Pour back into the pot, add heavy cream and keep on low.
In a separate pan, brown the pancetta until crispy. Remove pancetta, transfer to a paper towel and keep the pancetta fat in the pan.
Pulse up/rough chop some bread to make coarse breadcrumbs and toast these in the pancetta fat until golden. Remove and set to the side.
Take a few sprigs of basil and mash in a mortar & pestle with some of the garlic confit oil (or blend up in a blender). This will be the drizzle.
Time to assemble! Ladle the soup into a bowl, top with toasted breadcrumbs, crispy pancetta and drizzle the basil oil all over. Enjoy!