Prepare 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 and cook, stirring, for 1 minute. Add the drained cooked beans and season to taste. 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. Serve with toasted Italian bread.