by lastnightsdinner
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lastnightsdinner's Notes:
Expand1-2 heads garlic Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
Preheat the oven to 300.
Ask a question about this stepSeparate the cloves from the head(s) of garlic, peel the cloves, and place them in a single layer in a small, shallow, ovenproof baking dish.
Ask a question about this stepAdd just enough olive oil to cover the cloves, then place in the oven and cook 45 minutes to an hour, until the cloves are very soft.
Ask a question about this stepCool the garlic and oil, then transfer into a covered container or glass jar. Store in the refrigerator for up to one week.
Ask a question about this step1 cup dried white beans Ask a question about this ingredient
2 tablespoons garlic-infused oil (from confit), or extra virgin olive oil Ask a question about this ingredient
2 cups leeks, sliced into thin half-moons Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
1-2 sprigs fresh marjoram, savory, rosemary, or thyme, or a few large fresh sage leaves Ask a question about this ingredient
2 cups water or vegetable broth Ask a question about this ingredient
1 parmesan rind Ask a question about this ingredient
12-14 cloves garlic confit Ask a question about this ingredient
6-8 small red-skinned potatoes, quartered Ask a question about this ingredient
1 cup diced carrot Ask a question about this ingredient
1/2 cup ditalini, tubetti, or other small soup pasta Ask a question about this ingredient
Rinse and pick through the beans, place them into a pot and cover them with 4 cups of cold tap water. Place a lid on the pot and bring it to a boil, then reduce the heat to low and cook until the beans are just tender. Season with salt and let the beans cook just a bit longer until they are seasoned. (You can do this ahead of time and store the beans in the refrigerator or freezer in their cooled cooking liquid.)
Ask a question about this stepIn a large, heavy bottomed pot, heat the olive oil over medium heat. Add the leeks and cook for a few minutes until tender. Add the beans with their cooking liquid (you should have about 2 cups worth), the herbs, the parmesan rind, and the water or broth, cover the pot and simmer for about an hour, until the beans are tender but still a bit firm.
Ask a question about this stepRemove any herb stems from the soup and discard (the leaves should have fallen off into the broth). Mash the garlic to a paste and stir into the soup until it is well-incorporated, then add the potatoes and carrots. Season with salt, re-cover the pan and let it simmer another 20 minutes or so, until the potatoes and carrots are tender. Add the pasta and cook for another 10 minutes or so, until the pasta is just cooked through. Remove the parmesan rind and spoon the soup into bowls, topping with grated parmesan if desired.
Ask a question about this stepIt is definitely soup weather in NY today!!! I Love the garlic idea....this is one I have to r=try..bean soups are a favorite....
Ooh, yum. I want to make this as soon as soup weather returns. Is it not necessary to soak the beans first?
Thanks, Midge! No need to soak the beans first - I use the method I describe in step 1 all the time with dried beans, and it works well. Of course, feel free to soak if you want to - it'll just make for a shorter cooking time when you do cook the beans. :)
This was so warming and delicious. Next time I'll double the garlic confit--it's way too tempting to swipe a hunk of bread (or several) through it while you're waiting for the soup to cook.
I see absolutely no harm in doubling the confit - it's great to have around! :) We actually used some of the garlicky oil to baste the crusts of the pizzas my husband made this weekend - good stuff. So glad you liked this!
One of the best soups I have ever made! Also, love the leftover garlic confit for dipping my bread. Beautiful.
Thank you!
I have every single one of these ingredients in the house right now. Making this tonight!
Thanks, Cara! I hope you liked it!
Thanks so much, everyone! This has been a long-time favorite of ours :)
yum! the photo is great too. thanks for sharing.
Such a smart use of garlic! I love white bean soup in all its forms.
This sounds so warm and satisfying. I love the idea of incorporating garlic confit.
I love the recipe and the Garlic Confit is absolutely brilliant. Thank you for sharing it.
Thank you! I use that garlic confit - and the garlicky oil - in all sorts of things now. And I love it in this soup :)
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Love this take on pasta e fagioli! From the photo it wants a bit of color; do you think that wilting in a little fresh spinach would detract?