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Add half a cup of olive oil and chopped garlic in a medium pot, cooking until the garlic is fragrant and tan.
Stir in three 16-ounce cans of drained and rinsed white beans.
Lower the heat, cover the pot, and simmer for about five minutes.
Add a cup of chicken or beef broth, then use an immersion blender to pulse the soup three times.
Simmer for five more minutes, top with chopped parsley, and add more salt and pepper to taste.