| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Tuscan |
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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