2 cans 16 oz each cannellini beans, drained
14.5 oz can chicken broth
1/2 cup milk
2 large egg yolks
1/2 cup grated Parmigiano Reggiano cheese
1/8 tsp black pepper
1 tbs chopped parsley

In blender, puree beans and 1/4 cup broth.

In saucepan, bring remaining broth to a simmer. Whisk in bean puree, return to a simmer.

In bowl, whisk milk and yolks.

Whisk in 1 cup puree mixture into yolk mixture, whisk until smooth.

Pour yolk mixture into saucepan, stirring to blend.

Cook until hot, but not boiling.

Stir in cheese and pepper. Serve with additional cheese and chopped parsley.

4 servings