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..