Instructions: Drain the beans and place in a flameproof casserole.

Cover with cold water to a depth of 50mm above the beans.

Bring to the boil cover tightly and bake in the simmering oven for about 2 hours or until tender.

Keep them in their cooking liquid.

Meanwhile finely chop half the garlic and thinly slice the remainder.

Heat half the olive oil in a frying pan add the chopped garlic and fry gently on the simmering plate until soft and golden.

Transfer half of the beans and liquid to a food processor or blender and process until smooth.

Add this puree to the beans in the casserole and stir well.

Cook gently on the simmering plate for 10 minutes.

Taste and season well with salt and pepper.

Pour into a warmed tureen or individual soup bowls.

Heat the remaining olive oil in the frying pan on the boiling plate and fry the sliced gadm until golden.

Meanwhile pour the soup into a warmed tureen or individual bowls.

Spoon the garlic over the soup and serve at once sprinkled with chopped parsley if preferred.

The cooking time depends on the freshness of the beans. Older beans will take longer to cook. Begin testing them after 1 1/2 hours. A substantial white bean soup from Tuscany. Sliced garlic is fned in olive oil and golden then poured over the soup at the last moment. It is often served as a main course ladled over toasted country bread. If the soup is thicker than you like thin it down with a tittle extra water or stock.

Serves 6

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