Begin by lightly sautéing your garlic and rosemary in abundant olive oil over moderately low heat. Once the garlic takes on some color, remove both the garlic and the olive oil from the pan.

Then pass your cannellini beans through a food mill into the seasoned oil. Allow the beans to insaporire for a few minutes, then add enough water, broth or cooking liquid to thin out the bean purée to the consistency of a soup. Simmer the mixture for a few minutes to let the flavors meld. About a minute before its' done, stir in the chopped parsley.

Drizzle with raw, best-quality olive oil just before serving.