Cannellini Bean Soup

• 250 g/8 oz cannellini beans
• 2–3 garlic cloves, chopped

Soak the beans overnight, cover with cold water, bring to the boil and simmer until tender. Drain, and reserve the liquid.

Heat the oil in a large saucepan and cook the garlic until softened but not coloured. Add the parsley and beans and cook, stirring, until the beans are well coated with the mixture.

Put three-quarters of the beans in a food processor with