6 oz/175g 3/4 cup dried cannellini beans, soaked in cold water to cover overnight
48fl oz/115g dried corallini, conchigliette piccole, or other soup pasta
6 tbsp olive oil (Substitute as needed)
2 garlic cloves, finely chopped
4 tbsp chopped fresh flat leaf parsley
Salt and pepper (Substitute as needed)
Fresh crusty bread, to serve (Substitute as needed) Method 1. Drain the soaked beans and place them in a large, heavy-bottom pan. Add the stock and bring to a boil. Parially cover the pan, then reduce the heat, and let simmer for 2hrs, or until tender.
2. Transfer about half the beans and a little of the stock to a food processor or blender and process to a smooth puree. Return the puree to the pan and stir well to mix. Return the soup to a boil.
3. Add the pasta to the soup, return to a boil, and cook for 10min, or until tender.
4. Meanwhile, heat 4 tablespoons of olive oil in a small pan. Add the garlic and cook over low heat, stirring frequently, for 4-5min., or until golden. Stir the garlic into the woup and add the parsley. Season with salt and pepper and ladle into warmed soup bowls. Drizzle with the remaining olive oil and serve immediately with crusty bread.