Title: Tuscan Bean Soup
Categories: Food networ, Food8
Yield: 1 servings

1 ts Chopped garlic
7 tb Good olive oil
2 400 g; (14oz) tins
; cannellini beans,
; drained
300 ml Chicken stock; (1/2 pint)
3 tb Flat leaf parsley; roughly
-chopped
Bruschetta to serve

A quickie bean soup. Fry the garlic in the olive oil in a heavy saucepan.
Add the tins of drained cannellini beans and cook for 10 minutes. Then
puree a third of the beans with 300ml of chicken stock.

Fold the puree back into the bean mixture and then add 3 tbsp of parsley
and season to taste. Serve with grilled bruschetta.

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