Garlic Parsley Bean Soup (adapted from Marcella Hazan's Italian Cooking)
ingredients
1/2 cup olive oil
5-8 garlic cloves (diced)
4 cans cannellini beans
2 tbsp parsley (chopped)
1 cup chicken broth
I use dutch over . Put on stove,
1/2 cup olive oil heat up 5-8 diced garlic cloves (according to how much one likes garlic)
once garlic pale gold, add 4 cans of strained cannellini beans , add salt and pepper to taste
get good simmer going ,put on lid for 5 mins .
take off lid, remove 1/2cup of beans from pot, put in food processor , process briefly, put back into pot,
add chicken broth, bring to boil, lower heat to simmer for another 5-10 mins depending on how soupy vs thick you like it , i generally go a full 10 mins as i like it bit thicker , taste fr salt , add if necessary. turn off heat, swirl in parsley & eat.
i like to have it with some toasted baguette and leftovers next days as even thicker, can be used to do kind of a white
bean crostini fr lunch.
pretty healtjhy and super easy . make this pretty much every week .
