White Beans With Garlic & Parsley

• 1/2 Cup extra virgin olive oil
• 1 teaspoon chopped garlic (or to taste)
• 2 cups of soaked, drained cannellini beans (see preperation)
• or 6 Cup canned beans, drained
• salt and black pepper
• 1 Cup of beef broth/stock
• 2 Tablespoons chopped parsley
• slices of toasted bread

1. Soak beans overnight as follows:
2. Put the amount of beans (2 cups)in a pot and cover with cold water by at least 3 inches. In the morning, drain them, rinse them in cold water, cover by at least 3 inches. Put a lid on the pot and turn on the heat to medium. When the water comes to a boil adjust the heat so it simmers steadily, but gently. Cook beans until tender but not mushy, 45 minutes to 1 hour ( or more if needed). Add salt only when the beans are nearly tender so the skins do not crack. Keep the beans in the cooking liquid until ready to use.
3. Put the oil and chopped garlic in a soup pot. Cook garlic stirring until is becomes coloured a very pale gold.
4. Add the drained beans, a pinch of salt and pepper. Cover and simmer gently for 5-6 minutes.
5. Take about 1/2 cup of beans from the pot and puree them through a food mill. Put them back into the pot with the rest of the beans along with the broth. Correct seasoning and simmer for another 5-6 minutes. Swirl in parsley and turn off the heat.
6. If using as a soup, spoon over thick slcies of toasted bread. It is a very thick soup by North American standards!
7. If using as a bruschette, let cool and serve over toasted bread or crackers.
8. Also delicious as a side with a meat course.

extra virgin olive oil, garlic, of soaked, beans, salt, beef broth, parsley, bread

Taken from www.epicurious.com/recipes/member/views/white-beans-with-garlic-parsley-50045959 (may not work)