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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.

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