Tuscan Bean Soup

== Ingredients ==
* 2 x 435 g (15 oz) cans haricot beans
* 1 liter (1¾ pints) vegetable stock 
* salt and pepper to taste
* 150 ml (¼ pint) quality olive oil
* 4 cloves garlic, thinly sliced
* 25 g (1 oz) chopped parsley
* parsley sprigs to garnish
== Directions ==
# Drain the haricot beans, rinse well and drain.
# Put half of them in a large pan with the vegetable stock.
# Bring to the boil, cover and simmer for 10–15 minutes.
# Transfer to a food processor or blender and puree until smooth, adding a little water if the soup is too thick.
# Return to the pan, season and add the remaining whole beans.
# Reheat.
# Heat 4 tablespoons of the olive oil in a separate pan and fry the garlic slices until golden.
# Add to the soup with the remaining oil and chopped parsley.
# Serve garnished with parsley sprigs.
Category:Bean Soup Recipes
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Category:Vegetable stock and broth Recipes