Revive dried beans by soaking them overnight with 4 quarts of water in a soup pot OR heat to boiling, turn off the heat, cover the pot and let stand for one hour.

Drain and rinse beans.  Put them back in the pot and add 4 quarts of water. Add parsley stems, thyme and bay leaves.  Bring pot to a boil, then turn to low and simmer until beans are tender, about 40 minutes. The beans can be made in advance and should remain in the cooking liquid until used. Drain the beans and discard the parsley, thyme and bay leaves.

While beans are cooking, slice bacon into 1/4" slices.  Add bacon to another large pot and cook on medium high until crisp and golden.  Remove cooked bacon to paper towels and when cool, crumble into bacon bits.  Cook onions in remaining bacon grease until they are translucent, about 5 minutes. Remove excess grease, add minced garlic and let cook for a minute.  Then add tomatoes, stock, 2/3 of bacon bits and cooked beans.  Bring to a boil and turn heat to low and let simmer with the cover on.  Continue to cook until the beans begin to melt into the tomato mixture, but are still whole, about 30 more minutes or until it has thickened from the beans.

Ladle soup into bowls and garnish the soup with fresh herbs and remaining bacon bits.