Victoria Granof's Pasta Con Ceci | Genius Recipes
It's astonishing how much comfort you can derive out of basic ingredients you've used a thousand times. Here are the keys: First, you need to use all of the olive oil-it gives the soup substance and body. Second, cook the garlic in the oil until it's actually browned a bit, not simply softened. This makes the flavor toasty and nutty. You can leave this as soupy or stewy as you like.