[ingredients]6 oz/175 g/ ¾ cup dried cannellini beans, soaked in cold water to cover overnight
48 fl oz/1.5 liters/6 cups vegetable stock
4oz/115g dried corallini, conchigliette piccole, or other soup pasta
6 tbsp olive oil
2 garlic cloves, finely chopped
4 tbsp chopped fresh flat-leaf parsley
salt and pepper
fresh crusty bread to serve[/ingredients]

[instructions] Drain soaked beans. Place in a large, heavy-bottem pan. Add stock and bring to a boil. Partially cover pan, reduce heat, and let simmer for 2 hours until tender. Transfer half the beans and a little stock to food processor or blender. Process to purée. Return purée to pan, stir well to mix. Return soup to a boil. Add pasta to the soup, return to a boil, and cook for 10 minutes until tender. Meanwhile, heat 4 tbsp olive oil in a small pan. Add garlic; cook over low heat, stirring frequently, for 4-5 minutes, until golden. Stir garlic into soup, add parsley. Season with salt and pepper and pour in warmed soup bowls. Drizzle with the remaining olive oil and serve immediately with crusty bread. Serves four.[/instructions]