Ingredients:
For soaking:
1 pound dried white beans (e.g., cannellini or great northern)
1 ½ tablespoons kosher salt
2 teaspoons baking soda
For cooking:
4 ½ tablespoons extra-virgin olive oil
1 large yellow onion, diced (about 2 cups)
3 medium carrots, diced (1 to 1 ½ cups)
3 celery ribs, diced (about 1 cup)
Kosher salt and black pepper
½ to 1 teaspoon red pepper flakes
6 to 7 cups filtered water
1 large or 2 small rosemary 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:
Chopped parsley (optional)
Crusty bread
Instructions:
Soak the beans: Place dried beans in a large bowl and cover with water (~8 cups). Add salt and baking soda. Cover and soak for 8-12 hours or overnight. Drain and rinse.
Cook the soup:
Preheat oven to 350°F.
Heat 1 ½ tablespoons olive oil in a Dutch oven over medium heat. Sauté onions, carrots, and celery with a pinch of salt until softened, about 10 minutes. Add red pepper flakes and stir for 30 seconds.
Pour in 6 cups of water, soaked beans, ½ teaspoon kosher salt, and black pepper. Bring to a boil.
Prepare the bouquet garni: Tie rosemary, sage, and bay leaves with kitchen twine.
Once it boils, add Better than Bouillon and stir to dissolve. Add bouquet garni and garlic heads (remove papery skins and slice off tops to expose cloves). Drizzle 2 tablespoons olive oil on top. Cover the pot and transfer to oven.
Bake for 60-75 minutes, until beans are tender.
Finishing the soup:
Remove bouquet garni (discard) and garlic heads (keep). Scoop out a ladle of broth and dissolve miso in it, then pour back into soup. Stir well and adjust consistency with boiled water if needed.
Squeeze garlic cloves into soup and stir. Drizzle 1 tablespoon olive oil on top. Taste and season with salt and pepper.
Optional: Garnish with parsley and serve with crusty bread.
Notes:
If using smaller beans, check for doneness after 45 minutes.
For a thicker soup, use 6 cups of water. For a thinner soup, start with 7 cups.
Better than Bouillon adds depth, but if unavailable, use low-sodium vegetable broth instead of water.
Leftovers can be stored in the fridge for 5 days or frozen for up to 6 months. Add water or broth when reheating, if needed.