7 cups chicken stock
1 cup dried canellini beans, covered and soaked overnight in cold water
4 ounces soup pasta
6 tbsp olive oil
4 tbsp chopped parsley
2 garlic cloves, chopped
Salt and pepper
Drain the soaked beans and place them in a pan.
Add the chicken broth and bring to the boil.
Reduce the heat and let simmer for 2 hours.
Process about half the beans in a food processor, return the purée to the pan and stir well.
Bring the suop to the boil and cook for 10 more minutes.
Heat 4 tbsp of the olive oil in a pan.
Add garlic an cook over low heat for 5 minutes.
Stir the garlic, salt, pepper and parsley into the soup.
Drizzle the remaining olive oil and serve.