Ingredients
2 tsp chopped garlic (or more)
1 cup olive oil
4-5 tablespoons chopped parsley (or more – sometimes a whole bunch)
4 tins white beans (cannellini) – or 2 cups cooked
1 tsp salt (to taste – depending how salty tinned beans or stock is)
2 cups chicken stock
14 twists ground pepper
Toasted italian bread
This much usually leaves leftovers – it’s even better the second day.
Step 1
Put the garlic in a large stockpot with the olive oil and saute over medium heat until just lightly colored.
Step 2
Add parsley, stir two or three times, then add rinsed, drained beans, 1 tsp salt, and ground pepper. Cover and simmer gently for about 6 minutes.
Step 3
Take 1 cup of beans from pot and puree, adding back to pot with warm chicken stock. Simmer for another 6 minutes and serve over slices of toasted italian bread.
