This hearty, rich, and thick white bean soup starts out with a short simmer on the stovetop and with a finish in the oven. It will surprise you with its savory depth of flavor. Dried white beans, fresh herbs, miso, and braised garlic turn an ordinary bean soup into extraordinary. Scoop up with crusty bread for the ultimate cozy yet nourishing winter meal good enough for company! If you’re new to preparing beans, here’s a link to the full recipe with step-by-step photos AND a video plus a FAQ section. Rainbow Plant Life is an excellent source for vegan recipes.
For Soaking
1 pound dried white beans, such as cannellini or great northern
1½ Tablespoons kosher salt
2 teaspoons baking soda
For Cooking
4½ Tablespoons extra-virgin olive oil, divided
1 large yellow onion, diced (~ 2 cups)
3 medium carrots, diced (1 to 1½ cup)
3 celery ribs, diced (~ 1 cup)
Kosher salt and freshly ground black pepper
½ to 1 teaspoon red pepper flakes (1 tsp for spicy)
6 to 7 cups water
1 large or 2 small rosemary sprigs (or 8 to 10 thyme sprigs)
1 large or 2 small sage sprigs
2 bay leaves
2 teaspoons Better than Bouillon “no chicken” base
2 medium heads of garlic
1 Tablespoon white miso
For Serving
1 handful of flat-leaf parsley chopped
Crusty bread
1 handful of flat-leaf parsley chopped
Crusty bread
Instructions
1. Soak the beans: Place dried beans in a large bowl and cover with 8 cups cold water. Add 1 ½ Tablespoons salt and 2 teaspoons baking soda. Cover and soak for 8 to 12 hours, or overnight. Drain and rinse well.
2. When ready to cook, arrange a rack in the middle of the oven and preheat to 350ºF.
3. In a Dutch oven or large ovenproof soup pot with lid, heat 1½ Tablespoons olive oil over medium. Once hot, add the onions, carrots, and celery with a big pinch of salt. Cook, stirring occasionally, until softened, about 10 minutes. Add the red pepper flakes, if using, and stir frequently for 30 seconds.
4. Pour in 6 cups water, the drained beans, ½ tsp kosher salt, and lots of pepper. Partially cover and bring to a boil.
5. Meanwhile, make the Bouquet Garni: using kitchen twine, tie together the rosemary and sage sprigs plus bay leaves.
6. Once it comes to boil, add the 2 teaspoons Better than Bouillon and stir thoroughly to dissolve. Add the bouquet garni and submerge in the liquid. Boil uncovered for 10 minutes.
7. Meanwhile, prep the garlic: Trim the bottom roots and scrub away any dirt on the bottom. Slice off ~ ¼ inch from the top of each head to expose all of the cloves, as if roasting whole garlic. Peel away any loose paper outer layers of garlic.
8. Once the beans have boiled for 10 minutes, turn off the heat. Add in the garlic heads. Pour 2 Tablespoons olive oil on top of the garlic and beans. Cover the pan.
9. Bake in the oven until the beans are tender, 60 to 75 minutes (for small beans, like navy beans, check around 45 minutes. (I used great northern beans and it took 70 minutes.)
10. Pick out the bouquet garni (discard) and garlic heads (keep these). Scoop a ladle of hot broth into a glass. Add 1 Tablespoon miso to the hot broth; whisk well until miso is completely dissolved. Pour miso broth into the soup and stir well. If the soup is too thick for your liking, add ½ to 1 cup of freshly boiled water.
12. Once cool enough to touch, squeeze garlic cloves out of their skins and into the soup, stirring well. Discard the garlic skins. Garnish with chopped parsley, if using.
13. Once cooled, store the soup in a storage container for up to 5 days in the fridge, or freeze for up to 6 months.
1. Soak the beans: Place dried beans in a large bowl and cover with 8 cups cold water. Add 1 ½ Tablespoons salt and 2 teaspoons baking soda. Cover and soak for 8 to 12 hours, or overnight. Drain and rinse well.
2. When ready to cook, arrange a rack in the middle of the oven and preheat to 350ºF.
3. In a Dutch oven or large ovenproof soup pot with lid, heat 1½ Tablespoons olive oil over medium. Once hot, add the onions, carrots, and celery with a big pinch of salt. Cook, stirring occasionally, until softened, about 10 minutes. Add the red pepper flakes, if using, and stir frequently for 30 seconds.
4. Pour in 6 cups water, the drained beans, ½ tsp kosher salt, and lots of pepper. Partially cover and bring to a boil.
5. Meanwhile, make the Bouquet Garni: using kitchen twine, tie together the rosemary and sage sprigs plus bay leaves.
6. Once it comes to boil, add the 2 teaspoons Better than Bouillon and stir thoroughly to dissolve. Add the bouquet garni and submerge in the liquid. Boil uncovered for 10 minutes.
7. Meanwhile, prep the garlic: Trim the bottom roots and scrub away any dirt on the bottom. Slice off ~ ¼ inch from the top of each head to expose all of the cloves, as if roasting whole garlic. Peel away any loose paper outer layers of garlic.
8. Once the beans have boiled for 10 minutes, turn off the heat. Add in the garlic heads. Pour 2 Tablespoons olive oil on top of the garlic and beans. Cover the pan.
9. Bake in the oven until the beans are tender, 60 to 75 minutes (for small beans, like navy beans, check around 45 minutes. (I used great northern beans and it took 70 minutes.)
10. Pick out the bouquet garni (discard) and garlic heads (keep these). Scoop a ladle of hot broth into a glass. Add 1 Tablespoon miso to the hot broth; whisk well until miso is completely dissolved. Pour miso broth into the soup and stir well. If the soup is too thick for your liking, add ½ to 1 cup of freshly boiled water.
12. Once cool enough to touch, squeeze garlic cloves out of their skins and into the soup, stirring well. Discard the garlic skins. Garnish with chopped parsley, if using.
13. Once cooled, store the soup in a storage container for up to 5 days in the fridge, or freeze for up to 6 months.
Nutrition
Calories: 380; Carbohydrates: 53g; Protein: 19g; Fat: 12g; Saturated Fat: 2g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 8g; Sodium: 916mg; Potassium: 1512mg; Fiber: 13g; Sugar: 4g; Vitamin A: 5233IU; Vitamin C: 5mg; Calcium: 205mg; Iron: 8mg
Calories: 380; Carbohydrates: 53g; Protein: 19g; Fat: 12g; Saturated Fat: 2g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 8g; Sodium: 916mg; Potassium: 1512mg; Fiber: 13g; Sugar: 4g; Vitamin A: 5233IU; Vitamin C: 5mg; Calcium: 205mg; Iron: 8mg
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