Soups

Bean Soup with Parsley and Garlic

Prepare McKenzie's Cannellini Beans or McKenzie's Haricot Beans as per instructions on back of packet.

Put the garlic in a saucepan with the olive oil and saute over medium heat until tender. Add the parsley, stir two or three times, then add the drained cooked beans, McKenzie's Natural Sea Salt and McKenzie's Whole Black Peppercorns. Cover and simmer gently for about 6 minutes.

Put about 1/4 of the beans from the saucepan into a blender and puree. Return the puree to the saucepan, together with the chicken stock or water. Simmer for another 6 minutes, then taste and check McKenzie's Natural Sea Salt. Serve over slices of toasted Italian bread.