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Bean and Pasta Soup with Cracklins


1½ pounds dried chickpeas, cannellini or great northern beans, soaked overnight (or six 15-ounce cans of beans; if using skip to Step #2 and replace bean cooking liquid with water)

4 garlic cloves (2 crushed and 2 minced)

2 bay leaves

15 black peppercorns

A mix of herbs, such as sage, rosemary, thyme and/or parsley stems (optional)

½ cup extra-virgin olive oil, plus more for drizzling

Kosher salt

2 medium yellow onions, diced

2 tablespoons tomato paste or 2 anchovy fillets

Freshly ground black pepper

1 cup tubetti or other small pasta

Handful of store-bought cracklins



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