Tiffany's Tuscan Bean Soup

Needed to make something quick tonight!  I had those leftover beans from a couple of days ago when I made the bean wraps.  So I added another couple of cans and made the most wonderful soup.  You just need a little bread or side salad and you are good to go with this one.

2 cans canned garbanzo beans
1/2 can Aduki beans
3 cups chicken stock
3 oz dried conchigliette (small pasta shells)
4 tablespoons olive oil
3 garlic cloves, sliced thin
4 tablespoons fresh parsley, chopped
Salt and Pepper to taste

Method:

1) Place 1 can of the garbanzo beans and 1/4 cup of the Aduki beans and 1/2 cup of the stock in a food processor and process until smooth.  Pour into a large stove top pan and add the remaining beans and stock bring to a boil.
2) Next, add the pasta to the bean mixture and return to a boil until and cook until just done.
3) Meanwhile, in a little saute pan add the olive oil and garlic and saute until golden, about 2 minutes.
4) When the pasta is done add the garlic and olive oil to the pasta bean mixture and stir.  Add the parsley and adjust salt and pepper seasonings and serve immediately. Serve with bread of your choice or salad!