Instructions: 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..

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