How to make the best White Bean Soup of your life

Soak dried great northern beans overnight in 8 cups of water, seasoned with kosher salt and 2 teaspoons of baking soda.

Heat a dutch oven over medium heat and add 1.5 tablespoons of olive oil.

Add the mirepoix (1 large onion, 3 medium carrots, and 3 ribs of celery) with a pinch of salt and cook for about 10 minutes until softened.

Add red pepper flakes and stir frequently for about 30 seconds.

Add soaked, drained, and rinsed beans to the pot.

Pour in enough water to cover the beans, add kosher salt and freshly cracked black pepper, and bring to a boil.

Prepare a bouquet garni with 1 large sprig of sage, 1 large sprig of rosemary, and 2 dried bay leaves, tying them together with kitchen twine.

Once boiling, add Better than Bouillon and stir well to dissolve.

Add the bouquet garni to the pot and let everything boil for 10 minutes.

Trim the roots off the garlic heads and scrub them clean, then slice off the top to expose the cloves.

Drizzle the garlic with 2 tablespoons of olive oil and add it to the soup.

Cover the dutch oven and transfer it to a preheated 350°F oven to braise for 1 hour.

After 1 hour, taste a few beans to check for doneness.

Remove the bouquet garni and garlic heads from the soup once cooked.

Make a miso slurry by mixing 1 tablespoon of white miso with some hot broth in a glass, then pour it back into the soup.

Squeeze the roasted garlic cloves into the soup and stir to incorporate.

Finish with a drizzle of good quality olive oil before serving.

Equipment Needed

Spice Level:

Dietary