Ingredients
For Soaking
- ▢1 pound (454g) dried white beans, such as cannellini or great northern
- ▢1 ½ tablespoons salt
- ▢2 teaspoons baking soda
- ▢4 ½ tablespoons extra-virgin olive oil, divided
- ▢1 large yellow onion, diced (~ 2 cups) cone #3
- ▢3 medium carrots, diced (1 to 1 ½ cup) cone #3
- ▢3 celery ribs, diced (~ 1 cup) cone #3
- ▢ salt and freshly ground black pepper
- ▢½ to 1 teaspoon red pepper flakes (1 tsp for spicy)
- ▢6 to 7 cups (1.5 to 1.7 L) filtered water (see Note 3)
- ▢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 no- chicken Boullion by Edwards and sons – or veggie broth
- ▢2 medium heads of garlic
- ▢1 tablespoon white miso
- ▢1 handful of flat-leaf parsley chopped (optional)
- ▢Crusty bread to serve 4 to 8
- Soak the beans: Place dried beans in a large bowl and cover with cold water (~ 8 cups/2 L). Add the salt and baking soda. Cover and soak for 8 to 12 hours, or overnight. Drain and rinse well. See Note 5 for a quick soaking.
- In a large 7 qt pot, heat 1 ½ 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.
- Pour in 6 cups (1.5 L) water, the drained beans, ½ tsp salt, and lots of pepper cover and bring to a boil.
- Meanwhile, make the Bouquet Garni: using kitchen twine, tie together the rosemary and sage sprigs plus bay leaves.
- Once it comes to boil, add the Bouillon and stir thoroughly to dissolve. Add the bouquet garni and submerge in the liquid.
- Once the beans have boiled for 10 minutes, turn off the heat. Add in the garlic heads. Cook until beans are tender, 40 Pick out the bouquet garni (discard). Scoop a ladle of hot broth into a glass. Add the miso to the hot broth; whisk well until miso is dissolved. Pour miso broth into the soup and stir well.
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