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1
In a large saucepan cook the garlic in the oil till soft but not brown.
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2
Add in the parsley and cook for a second then add in the beans and stir.
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3
Put three quarters of the mix into a food processor with some of the liquid and briefly pulse; you don't want a puree.
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4
Add in more liquid if necessary but it should be thick.
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5
Return to the saucepan and season with salt and pepper.
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6
If too thick add in more cooking liquid.
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7
Serve with a generous amount of extra virgin extra virgin olive oil.
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8
Variations
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9
Escarole: throw away outer tough leaves of 2 medium heads.
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10
Wash the inside leaves but don't dry.
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11
Heat about 3 Tbsp.
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12
extra virgin olive oil in a frying pan and cook the escarole briefly.
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13
Chop coarsely and add in to the soup.
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14
Cavolo nero or possibly Swiss chard: use the Braised Cavolo Nero recipe (qv).
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15
Chop coarsely and add in to the soup.
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16
Tomato and rosemary: peel and seed 1kg fresh plum tomatoes.
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17
Chop coarsely and cook for 2 min in 2 Tbsp.
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18
extra virgin olive oil with 3 sprigs finely minced fresh rosemary and 23 minced garlic cloves.
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19
Add in to the soup.
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20
Porcini: soak 50g dry porcini mushrooms drain cook and add in to the soup.
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21
When the new seasons oil and dry cannellini beans arrive in November we like to make this simple unusual and comforting soup.
