Heat the olive oil and chopped garlic in a pot over medium heat until fragrant and slightly browned, about 3 minutes. Add 2 cans of cannellini beans, undrained, and stir.

In a bowl or large measuring cup with a pour spout, add the remaining 2 cans of beans and 2 cups of vegetable stock. Blend with a handheld immersion blender until smooth. You could also use a food processor or traditional blender for this. Once blended, add to the pot.

Pour the rest of the vegetable stock into the pot and bring to a boil. Add the pasta and simmer until cooked through. Season with salt and pepper and chopped parsley.

Eat as is or top with grated Parmesan.