|Olive oil||1⁄4 Cup (4 tbs)|
|Fresh garlic cloves||30 Large, chopped|
|Canned chicken broth||32 Ounce (2 Cans, 16 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Canned cannellini beans||30 Ounce, undrained (2 Cans, 15 Ounce Each)|
|Black pepper||1 Teaspoon|
|Jalapeno pepper||To Taste, seeded and chopped|
|Heavy cream||1 Cup (16 tbs)|
|French bread slices||12|
|Grated parmesan cheese||2 Tablespoon (Adjust Quantity As Needed)|
Heat the oil in a large saucepan over medium heat.
Add the garlic and cook until soft and golden.
Add the chicken broth, water, beans, salt, black pepper, bay leaves and jalapeno pepper; simmer for 5 minutes.
Pour the mixture into a food processor or blender and process until smooth.
Return the soup to the saucepan; stir in the cream and cook until just heated through.
Do not allow it to boil.
Meanwhile, heat the broiler.
Toast the bread lightly under the broiler.
Sprinkle the toasted slices with the cheese and broil for 3 minutes or until the cheese is golden and bubbly.