Ingredients

1 large clove garlic
3 tablespoons extra-virgin olive oil
3 cups (2 15-ounce cans) canned cannellini beans, drained
Salt
Freshly ground black pepper
3–4 springs flat-leaf Italian parsley
1 large beef bouillon cube
4 ounces dried egg noodles, such as tagliatelle or pappardelle



Method  

1. Peel the garlic and finely chop it. Put it with the olive oil in a 4- to 6-quart soup pot and place over      medium-high heat. 
    After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper. Cook,         stirring occasionally, for about 5 minutes.

2. While the beans are cooking, finely chop enough parsley to measure 1 tablespoon.

3. After the beans have cooked for 5 minutes, add 2 cups water and the bouillon cube and cover the        pot. Once the soup has come to a boil, break the egg noodles into approximately 1-inch pieces and
    add them to the soup. Lower the heat to medium, add the parsley, and cook, covered, until the              pasta is al dente.