Preheat the oven to 350°. Heat the olive oil in a large saucepan. Add the minced garlic, onion and carrot and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the haricot blancs, thyme sprigs, 1 quart of the stock and the water and bring to a boil. Add the bacon and simmer over low heat, stirring occasionally, until the beans are very tender, about 2 1/2 hours. Season with salt and pepper and stir in the parsley.