¾ C dried cannelini beans, soaked in cold water to cover overnight (I actually used canned cannelini beans instead, and have several times since with great success)
1 ½ quarts chicken or vegetable stock
4 oz dried coralline(those curly, ribbed elbow noodles)
6 Tbsp. olive oil
2 garlic cloves, finely chopped
4 Tbsp chopped fresh flat-leaf parsley (I’ve used dry with success, too)
**salt and pepper
fresh crusty bread, to serve
Drain the soaked beans and place them in a large, heavy-bottom pan. Add the stock and bring to a boil. Partially cover the pan, reduce the heat, and let simmer for 10-20 minutes, or until tender. (2 hours of simmering if you don’t use canned beans)
-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.
-Add the pasta to the soup, return to a boil, and cook for 10 minutes, or until tender.
-Meanwhile, heat 4 Tbsp of the olive oil in a small pan. Add the garlic and cook over low heat, stirring frequently, for 4-5 minutes, or until golden. Stir the garlic into the soup and add the parsley. Season to taste with salt and pepper and ladle into warmed soup bowls. Drizzle with the remaining olive oil and serve immediately with crusty bread.