Name: White Bean Soup
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 6 servings
Ingredients: 1 lb white beans ((454g) dried, such as cannellini or great northern (see Note 1)); 1.5 tbsp kosher salt (Diamond Crystal (see Note 2)); 2 tsp baking soda; 4.5 tbsp olive oil (extra-virgin, divided); 1 null yellow onion (large, diced (~ 2 cups)); 3 null carrots (medium, diced (1 to 1.5 cup)); 3 rib celery (diced (~ 1 cup)); null null kosher salt (for seasoning, freshly ground); null null black pepper (freshly ground); 0.5 tsp red pepper flakes (up to 1 tsp for spicy); 6 cup water (filtered (up to 7 cups or 1.7 L, see Note 3)); 1 sprig rosemary (large (or 2 small)); 1 sprig sage (large (or 2 small)); 2 null bay leaves; 2 tsp better than bouillon no chicken base ((see Note 4)); 2 null garlic (medium heads); 1 tbsp white miso; 1 handful parsley (flat-leaf, chopped (optional)); null null bread (crusty, to serve 4 to 8)

Instructions

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1

Sauté the onion (1 yellow), carrots (3), and ribs (3 celery) in olive oil (1.5 tbsp) with a pinch of [kosher salt] in a Dutch oven over medium heat for 10 minutes until softened. Add red pepper flakes (0.5 tsp) and stir for 30 seconds.
2

Pour in water (6 cup), the drained white beans (1 lb), kosher salt (0.5 tsp), and [black pepper]. Partially cover and bring to a boil. Make the Bouquet Garni: tie together the sprig rosemary (1 large), sprig sage (1 large), and leaves (2 bay) with [kitchen twine].
3

Once boiling, add better than bouillon no chicken base (2 tsp) and stir to dissolve. Add the [bouquet garni] and heads garlic (2 medium), submerging them in the liquid. Drizzle olive oil (2 tbsp) over the garlic and beans. Cover the pan.
4

Bake in the oven preheated to 350ºF (175ºC) until the [white beans] are tender, 60 to 75 minutes (check small beans around 45 minutes).
5

Remove the [bouquet garni] (discard) and [garlic heads] (keep). Scoop a ladle of hot broth into a glass. Add white miso (1 tbsp) to the hot broth; whisk until dissolved. Pour the miso broth into the soup and stir well. If the soup is too thick, add 1 cup water (0.5 to).
6

Once cool enough to touch, squeeze [garlic cloves] out of their skins into the soup, stirring well. Drizzle in olive oil (1 tbsp) and season with [kosher salt] and [black pepper]. Garnish with chopped parsley (1 handful), if using. Taste, adding more [olive oil] for richness.
7

Once cooled, store the soup in a storage container for up to 5 days in the fridge, or freeze for up to 6 months.