Marcella Hazan'S White Bean Soup With Garlic And Parsley

1. 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. 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. 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. 4

   Ladle over the grilled bread slices into individual soup bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.