I’ve made some version of this soup for years now, and this current incarnation is probably my favorite. It’s robust and hearty, brimming with pasta, potatoes, and creamy white beans, all adrift in a garlicky broth. If you’re experiencing a cold snap like we are here in New England, put a pot of this on the stove – it’ll warm you right up and make the whole house smell heavenly. I make batches of garlic confit on a fairly regular basis, but you can substitute cloves from a roasted whole head of garlic if you prefer.

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