Tuscan Bean Soup

1. 1

   Place half the beans in the food processor with half the stock and puree until smooth.

2. 2

   Pour into pot and boil on med high heat.

3. 3

   Add remaining beans and the remaining stock.

4. 4

   Boil again with the shell pasta for 15 mins or until pasta is soft, but still has a bite to it.

5. 5

   Meanwhile, in a small skillet, pour olive oil and cook garlic until golden brown for 2-3 minutes.

6. 6

   Stir into soup and add parsley.

7. 7

   Season with salt and pepper to taste.

8. 8

   Drizzle with olive oil and serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.