Prepare the Beans: If using dried beans, soak them overnight or use the quick-soak method: rinse the beans, add them to a pot of boiling water, and let boil for 2 minutes. Remove from heat, cover, and let them sit for 1 hour. Drain and rinse before using. If using canned beans, simply drain and rinse them, then set aside.

Cook the Bacon: In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel to drain. Leave about 1 tablespoon of bacon fat in the pot for added flavor (optional), or replace it with olive oil.

Sauté the Vegetables: Add olive oil (if not using bacon fat) to the pot. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

Simmer the Soup: Pour in the chicken or vegetable broth, then add the white beans, bay leaf, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes if using dried beans (they should become tender) or for 10 minutes if using canned beans.

Cook the Pasta: Add the pasta directly into the pot and cook according to the package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. If the soup becomes too thick, add an extra cup of broth or water to achieve your desired consistency.

Season and Finish: Remove the bay leaf and season the soup with salt and pepper to taste.

Serve: Ladle the soup into bowls and top with crispy bacon pieces and a sprinkle of sliced green onions for a fresh, crunchy finish.