Garlicky White Bean Soup Base

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Washington Post


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1 pound dried cannellini or other small dried white beans, soaked for at least 6 hours or overnight

4 quarts water

3 bay leaves

1/4 cup extra-virgin olive oil

1 1/2 teaspoons kosher salt

3 tablespoons extra-virgin olive oil

6 large cloves garlic, cut into thin slices

1/2 teaspoon crushed red pepper flakes

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