Marcella Hazan's White Bean Soup with Garlic and Parsley

By kelsa94

Ingredients

• 1/2 cup extra virgin olive oil
• 1 teaspoon chopped garlic
• 6 cups cooked cannellini or other white beans—either canned or cooked from 2 cups dried (recommended)
• Salt
• Black pepper, ground fresh from the mill
• 1 cup homemade broth or water (or 1/3 cup canned beef stock diluted with 2/3 cup water)
• 2 tablespoons chopped fresh parsley
• Thick grilled or toasted slices of crusty bread (optional)

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Serves 4 to 6

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.

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.

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.

Ladle over the grilled bread slices into individual soup