Soak the dry cannellini or other small dried white beans overnight or quick-soak.

Drain the soaked beans.

Put the beans in a heavy-bottomed soup pot with 4 quarts of cold water, 3 bay leaves, and 1/4 cup extra-virgin olive oil.

Cover the pot and bring to a boil over high heat, stirring occasionally.

Once boiling, set the cover ajar, adjust the heat to maintain a steady gentle boil, and cook for 1 hour, until the beans are tender.

Stir in 1 1/2 teaspoons salt, uncover, and continue cooking at a bubbling boil for another hour or more, until the beans and broth have reduced to 3 quarts.

Lower the heat as the liquid evaporates and the soup base thickens, stirring occasionally to prevent scorching.

Heat 3 tablespoons extra-virgin olive oil in a skillet over medium heat.

Add 6 sliced garlic cloves and cook for 2 minutes, shaking the pan occasionally, until the garlic slices are sizzling.

Drop in 1/4 to 1/2 teaspoon dried peperoncino (hot red pepper flakes), stir with the garlic, and cook for another minute, or until the garlic is just starting to color.

Ladle out a cup of the simmering bean broth from the soup pot and pour it into the skillet.

Let it sizzle and start to boil, shake and stir up the soffritto, and cook it for a couple of minutes in the broth.

Pour the soffritto back into the bean pot, scraping in every bit, or rinse the skillet out with more broth.

Simmer the soup base for another 5 minutes with the soffritto, then remove from the heat.

Remove and discard the bay leaves before cooling and storing, or serving as soup.