White Bean & Garlic Soup

By Food52
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1-2 heads garlic

extra virgin olive oil

1 cup dried white beans

2 tablespoons garlic-infused oil (from confit), or extra virgin olive oil

2 cups leeks, sliced into thin half-moons

Kosher or sea salt

1-2 sprigs fresh marjoram, savory, rosemary, or thyme, or a few large fresh sage leaves

2 cups water or vegetable broth

1 parmesan rind

12-14 cloves garlic confit

6-8 small red-skinned potatoes, quartered

1 cup diced carrot

1/2 cup ditalini, tubetti, or other small soup pasta

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