Instructions: In a large saucepan cook the garlic in the oil until soft but not brown.

Add the parsley and cook for a second then add the beans and stir.

Put three quarters of the mixture into a food processor with some of the liquid and briefly pulse; you do not want a puree.

Add more liquid if necessary but it should be thick.

Return to the saucepan and season with salt and pepper.

If too thick add more cooking liquid.

Serve with a generous amount of extra virgin olive oil.

Variations

Escarole: discard outer tough leaves of 2 medium heads. Wash the inside leaves but do not dry. Heat about 3 tablespoons olive oil in a frying pan and cook the escarole briefly. Chop coarsely and add to the soup.

Cavolo nero or Swiss chard: use the Braised Cavolo Nero recipe (qv). Chop coarsely and add to the soup.

Tomato and rosemary: peel and seed 1kg fresh plum tomatoes. Chop coarsely and cook for 2 minutes in 2 tablespoons olive oil with 3 sprigs finely chopped fresh rosemary and 23 chopped garlic cloves. Add to the soup.

Porcini: soak 50g dried porcini mushrooms drain cook and add to the soup.

When the new seasons oil and dried cannellini beans arrive in November we like to make this simple unusual and comforting soup.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.