Local Chef and Poet, Corey Pressman made a delicious, cozy white bean soup. Click here for more information about Corey.Cozy White Bean Soup with Garlic and Parsley1 garlic clove 1/2 cup olive oil2 tablespoons chopped parsley3 15 oz cans of white kidney (cannelloni) beans (drained and rinsed)1.25 cups of chicken or veggie brothSalt and pepperHeat up the oil in a heavy pan and throw in the peeled garlic clove. When the garlic perfumes, add the parsley and listen to the sizzle for a few seconds.Then add the beans along with a large pinch of salt and a few grinds of black pepper. Let this simmer for about 5 minutes.Add the broth and simmer a while longer.Once it is all hot and steamy, blend with an immersion blender until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a blender or food processor for the same effect.Serve with crusty bread!