-
1
Drain the soaked beans and put them in the pot with the water, bay leaves, and olive oil.
-
2
Cover the pot, and bring it to a boil over high heat, stirring occasionally.
-
3
When the water is at a full boil, set the cover ajar, adjust the heat to maintain a steady gentle boiling, and cook for an hour more, until the beans are tender.
-
4
Stir in the salt, uncover, and continue cooking at a bubbling boil for another hour or more, until the beans and broth have reduced to 3 quarts.
-
5
Lower the heat as the liquid evaporates and the soup base thickens, stirring now and then to prevent scorching.
-
6
When the soup base is sufficiently reduced, make the soffritto.
-
7
Heat the olive oil and the sliced garlic in a skillet over medium heat for 2 minutes or so, shaking the pan now and then, until the slices are sizzling.
-
8
Drop in the peperoncino, stir with the garlic, and cook another minute, or until the garlic is just starting to color.
-
9
From the soup pot, ladle out a cup of the simmering bean broth and pour it into the skillet.
-
10
Let it sizzle and start to boil, shake and stir up the soffritto, and cook it for a couple of minutes in the broth.
-
11
Then pour it all back into the bean pot, scraping in every bit of the soffritto, or just rinse the skillet out with more broth.
-
12
Simmer the soup base for another 5 minutes with the soffritto, then remove from the heat.
-
13
The base is ready for a finished soup now; or let the whole pot cool, pick out and discard the bay leaves, and keep the soup refrigerated for 3 or 4 days or freeze, in filled and tightly sealed containers, for 4 to 6 months.
