Cannellini Soup

• 1/2 cup extra-virgin olive oil
• 1 teaspoon chopped garlic
• 2 cups cooked cannellini beans, drained and rinsed if canned
• Salt and freshly ground pepper
• 1 cup homemade beef broth or 1/3 cup canned beef stock diluted with 2/3 cup water
• 2 tablespoons chopped fresh flat-leaf parsley
• Toasted thick slices of crusty bread

1. Put the oil and garlic in a saucepan.
2. Cook over moderate heat, stirring, until the garlic is a pale gold.
3. Add the beans and a pinch of salt and pepper.
4. Cover and cook gently for 5 minutes.
5. Transfer 1/2 cup of the beans to a food mill, add the broth and puree back into the pan.
6. Simmer the soup for 5 minutes, then season with salt and pepper.
7. swirl in the parsley.
8. Ladle the soup over the toasted bread and serve.

extravirgin olive oil, garlic, beans, salt, homemade beef broth, flatleaf, crusty bread

Taken from www.foodandwine.com/recipes/cannellini-soup (may not work)