Prepare beans as per instructions on back of packet.
Put the garlic in a saucepan with the olive oil and sauté over medium heat until tender. Add the parsley and cook, stirring, for 1 minute. Add the drained cooked beans and season to taste. Cover and simmer gently for about 5 minutes.
Put about 1/2 of the beans from the saucepan into a blender and puree. Return the puree to the saucepan, together with the chicken stock. Simmer for another 5 minutes, then taste. Serve with toasted Italian bread.