White Bean Soup with Garlic and Parsley

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Servings: 46 servings

Course: Main Dish

Main Ingredients

1/2 cup extra virgin olive oil 120 ml
1 tsp chopped garlic 5 ml
2 cups dried cannellini OR other white beans soaked and cooked and drained (480 ml), OR 6 cups canned cannellini beans, drained (1440 ml)
Salt
Black pepper ground fresh from the mill
1 cup Basic Homemade Meat Broth 240 ml, OR 1/3 cup canned beef broth (80 ml) diluted with 2/3 cup water (160 ml)
2 tbsp chopped parsley 30 ml
OPTIONAL: thick grilled slices of crusty bread

In a soup pot, warm the oil and garlic over medium heat, stirring, until the garlic turns a very pale gold.
Add the beans, a pinch of salt, and a few grindings of pepper. Cover and simmer gently for 5 to 6 minutes.
Remove about 1/2 cup beans and mill them back into the pot together with all the broth. Simmer another 5 to 6 minutes, then taste and adjust salt and pepper.
Stir in the parsley and turn off the heat. Ladle into bowls, optionally over thick grilled bread slices.

Let us know how it was!