Title: Bean soup with garlic
 Categories: Garlic, Beans
      Yield: 6 Servings
 
           I.E.S.JJGF65A-----
           PHILLY INQUIRER-----
    1/2 c  Extra virgin olive oil
      6 c  Cannellini beans -- canned
           And
      1 ts Garlic -- chopped
           Drained
      2 c  Dried cannellini -- or
           Other
           Salt to taste
           White beans -- soaked and
           Cook
           Fresh ground pepper to
           Taste
           Ed according to package
      1 c  Beef broth
           Directions and drained --
           OR
      2 tb 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 1/2 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..