Drain the soaked beans and place them in a large, heavy-based saucepan. Add the stock and bring
to the boil. Partially cover the saucepan, reduce the heat and leave to simmer for 2 hours, or
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 saucepan and stir well to mix. Return the soup to the
Add the pasta to the soup, return to the boil and cook for 10 minutes or until tender.
Meanwhile, heat 4 tablespoons of the olive oil in a small saucepan. Add the garlic and cook over
a 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.