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White Bean Soup

4 (16-ounce) cans white beans
6 cups water
4 garlic cloves, finely chopped
1/2 cup chopped flat-leaf parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1/2 cup soft bread crumbs

1. In a kettle combine white beans (if using dried, use 1 pound, cover with water and allow to soak overnight, drain). Cover with water; add chopped garlic cloves, chopped parsley, salt, pepper, and olive oil. Bring to a boil. Reduce heat and simmer over low heat 3 to 4 hours.
2. Add soft bread crumbs, stir until dissolved.

Makes 8 servings.