Instructions: Note 1: Original recipe used 1/2 C extra virgin olive oil Note 2: Original recipe used 1 C homemade beef broth or 1/3 C canned beef stock diluted with 2/3 C water. I used vegetarian nonfat beef broth.

There is very
**little** liquid in this soup, but if you like more liquid then you can add more broth or water.

Put the oil and garlic in a saucepan. Cook over moderate heat, stirring, until the garlic is a pale gold. Add the beans and a pinch of salt and pepper. Cover and cook gently for 5 min.

Transfer 1/2 C of the beans to a food mill or processor or blender, add the broth and puree back into the pan. Simmer the soup for 5 min, then season with salt and pepper. Swirl in the parsley. Ladle the soup over the toasted bread and serve.

This was very good!! It was quite filling and had good flavor. We used untoasted french bread.

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