How to make the best White Bean Soup of your life

Ingredients

• 1 cup Great Northern Beans (Dried, soaked overnight in 8 cups water with 2 tsp baking soda and kosher salt)
• 3.5 tablespoon Olive Oil (Extra‑virgin, divided (1.5 tbsp for sauté, 2 tbsp for garlic, drizzle to finish))
• 1 large Onion (Diced, about 2 cups)
• 3 medium Carrots (Diced)
• 3 rib Celery (Diced)
• 2 heads Garlic Heads (Whole heads will be braised, then squeezed into the soup)
• 2 teaspoon Baking Soda (Added to soaking water to tenderize beans)
• to taste Kosher Salt (Used for soaking, sautéing, and final seasoning)
• 1/4 teaspoon Red Pepper Flakes (Adds a subtle heat)
• 1 sprig Fresh Rosemary (Large sprig for bouquet garni)
• 1 sprig Fresh Sage (Large sprig for bouquet garni)
• 2 Bay Leaves (Dried, for bouquet garni)
• 1 tablespoon Better Than Bouillon No Chicken Base (Dissolved in broth for deep umami)
• 1 tablespoon White Miso (Mellow, slightly sweet; whisked into a slurry)
• 1/2 teaspoon Black Pepper (Freshly cracked, to taste)
• 6 cups Water (For cooking the soup (additional to soaking water))

Instructions

1. Sauté Mirepoix

   Heat the Dutch oven over medium heat, add 1.5 tbsp olive oil, then add the diced onion, carrots, and celery. Sprinkle a generous pinch of kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

2. Add Heat

   Stir in the red pepper flakes and cook for 30 seconds, stirring frequently.

   Time: PT0M30S

3. Add Beans and Liquid

   Drain, rinse, and add the soaked Great Northern beans to the pot. Pour in 6 cups water, season with a pinch of kosher salt and ½ tsp freshly cracked black pepper.

   Time: PT5M

4. Incorporate Bouillon

   Increase heat to high and bring the mixture to a rapid boil. Add 1 tbsp Better Than Bouillon No Chicken Base, stirring thoroughly to dissolve any pockets.

   Time: PT6M

5. Boil Vigorously

   Maintain a vigorous boil for 10 minutes. This step helps develop the bean texture.

   Time: PT10M

6. Prepare Bouquet Garni

   Tie together the rosemary sprig, sage sprig, and two bay leaves with kitchen twine to form a bouquet garni.

   Time: PT5M

7. Oven Braise

   Add the bouquet garni to the pot, cover, and transfer the Dutch oven to a pre‑heated 350°F oven. Braise for 1 hour.

   Time: PT1H

   Temperature: 350°F

8. Prepare Garlic Heads

   While the soup braises, trim the root ends off the garlic heads, scrub clean, and slice off the top of each head to expose the cloves.

   Time: PT5M

9. Oil the Garlic

   When the soup has boiled for 10 minutes (just before transferring to the oven), turn off the heat, drizzle the prepared garlic heads with 2 tbsp olive oil, and cover the pot before moving it to the oven.

   Time: PT2M

10. Finish After Braising

    Remove the pot from the oven. Take out and discard the bouquet garni. Set the garlic heads aside to cool enough to handle.

    Time: PT5M

11. Make Miso Slurry

    Ladle about ½ cup hot broth into a glass bowl, whisk in 1 tbsp white miso until smooth, then stir the slurry back into the soup.

    Time: PT2M

12. Incorporate Braised Garlic

    Squeeze the softened garlic cloves from the heads directly into the soup, discarding skins. Stir to combine.

    Time: PT2M

13. Final Olive Oil Drizzle

    Finish the soup with a drizzle of high‑quality olive oil for a luxurious mouthfeel.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

6 g

Fiber

8 g