A bean recipe for every taste:
Heat the oil in a sauce pan over medium heat, add the garlic and saute until soft and golden. Add the beans, chicken broth, water, bay leaves, pepper, salt, and pepperoni dad and let sit for 5 minutes. Pour into another container, purée and return to the sauce pan. Mix in the cream and heat the soup. Then divide evenly into 8 soup bowls.
Lightly toast the bread, sprinkle with Parmesan cheese and bake for 3 min (or until the cheese is golden and bubbles). Bring the toast to the table in the soup.
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