White Bean Soup with Garlic and Parsley

How to cook a soulful bean soup in 10 minutes?

Serves 4 to 6

• 1/2cup extra virgin olive oil
• 1teaspoon chopped garlic
• 6cups cooked cannellini or other white beans—either canned or cooked from 2 cups dried (recommended)
• Salt
• Black pepper, ground fresh from the mill
• 1cup homemade broth or water (or 1/3 cup canned beef stock diluted with 2/3 cup water)
• 2tablespoons chopped fresh parsley
• Thick grilled or toasted slices of crusty bread (optional)

1. Put the oil and chopped garlic in a soup pot and turn on the heat to medium. Cook the garlic, stirring it, until is becomes colored a very pale gold.
2. Add the drained cooked or canned beans, a pinch of salt, and a few grindings of pepper. Cover and simmer gently for 5 to 6 minutes.
3. Take about 1/2 cup of beans from the pot and puree them through a food mill back into the pot, together with all the broth. Alternately, use a blender, loosening with a bit of the broth. Simmer for another 5 to 6 minutes, taste, and correct for salt and pepper. Swirl in the chopped parsley, and turn off the heat.
4. Ladle over the grilled bread slices into individual soup bowls.

https://food52.com/recipes/51809-marcella-hazan-s-white-bean-soup-with-garlic-and-parsley