Bean soup with garlic

Yield: 6 Servings

Measure Ingredient
\N \N I.E.S.JJGF65A-----
\N \N PHILLY INQUIRER-----
½ cup Extra virgin olive oil
6 cups Cannellini beans -- canned
\N \N And
1 teaspoon Garlic -- chopped
\N \N Drained
2 cups Dried cannellini -- or
\N \N Other
\N \N Salt to taste
\N \N White beans -- soaked and
\N \N Cook
\N \N Fresh ground pepper to
\N \N Taste
\N \N Ed according to package
1 cup Beef broth
\N \N Directions and drained --
\N \N OR
2 tablespoons Parsley -- chopped

Put oil and chopped garlic in a soup pot and turn on the heat to medium.

Cook the garlic,stirring it,until it becomes colored a very pale gold.Add the drained cooked or canned beans,a pinch of salt and a few grindings of pepper.Cover and simmer gently for 5 or 6 minutes.. Take about ½ cup of beans from the pot and puree them through a food mill back into the pot,together with the broth.Simmer for 5 or 6 minutes more,taste,and correct for salt and pepper.Swirl in the chopped parsley and turn off the heat.Ladle into individual soup bowls.Makes 4 to 6 servings.. NOTE: This dish can be made thin or thick by the amount of broth added..

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