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Yield
Serves : 4 to 6

How to Make It

Step 1    

Put the oil and garlic in a saucepan. Cook over moderate heat, stirring, until the garlic is a pale gold. Add the beans and a pinch of salt and pepper. Cover and cook gently for 5 minutes.

Step 2    

Transfer 1/2 cup of the beans to a food mill, add the broth and puree back into the pan. Simmer the soup for 5 minutes, then season with salt and pepper. swirl in the parsley. Ladle the soup over the toasted bread and serve.

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