Tuscan Bean Soup - cooking recipe

Ingredients

2 cups canned light red kidney beans (drained and rinsed)
2 cups canned great northern beans (drained and rinsed)
1/4 cup vegetable stock
4 ounces conchiglette pasta (small shells)
4 tablespoons olive oil
2 garlic cloves, finely chopped
3 tablespoons parsley
salt and pepper

Preparation

Place half the beans in the food processor with half the stock and puree until smooth.
Pour into pot and boil on med high heat.
Add remaining beans and the remaining stock.
Boil again with the shell pasta for 15 mins or until pasta is soft, but still has a bite to it.
Meanwhile, in a small skillet, pour olive oil and cook garlic until golden brown for 2-3 minutes.
Stir into soup and add parsley.
Season with salt and pepper to taste.
Drizzle with olive oil and serve with bread.