Tuscan Bean Soup

Drain and rinse the two cans of haricot beans under cold running water to remove any starch and impurities.

Heat the olive oil in a large pot over medium heat and add the thinly sliced garlic cloves, stirring frequently until fragrant and just beginning to turn golden.

Pour the vegetable stock into the pot and bring it to a gentle simmer.

Add the drained haricot beans to the simmering stock and stir gently to combine.

Simmer the soup for 15-20 minutes, allowing the flavors to meld and the beans to warm through completely.

Stir in the chopped parsley and season the soup generously with salt and pepper to taste.

Divide the soup among four serving bowls and garnish each portion with fresh parsley sprigs before serving.