Really Good White Bean Soup

Name: Really Good White Bean Soup
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 serving
Ingredients: 1 pound (454g) dried white beans; 1 ½ tablespoons Diamond Crystal kosher salt; 2 teaspoons baking soda; 4 ½ tablespoons extra-virgin olive oil; 1 large yellow onion; 3 medium carrots; 3 celery ribs; Kosher salt and freshly ground black pepper; ½ to 1 teaspoon red pepper flakes; 6 to 7 cups (1.5 to 1.7 L) 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; 1 handful of flat-leaf parsley; Crusty bread to serve 4 to 8

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4.9

174 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Soaking Time
8 hrs
Total Time
1 hr 45 mins
Servings
6
Calories
380 kcal
Course
Soup, Dinner
Cuisine
Mediterranean, Italian-American Fussion

Really Good White Bean Soup

Bianca Sampson

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

For Soaking

1 pound (454g) dried white beans, such as cannellini or great northern (see Note 1)
1 ½ tablespoons Diamond Crystal kosher salt (see Note 2)
2 teaspoons baking soda

For Cooking

4 ½ tablespoons extra-virgin olive oil, divided
1 large yellow onion, diced (~ 2 cups)
3 medium carrots, diced (1 to 1 ½ cup)
3 celery ribs, diced (~ 1 cup)
Kosher 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 Better than Bouillon “no chicken” base (see Note 4)
2 medium heads of garlic
1 tablespoon white miso

For Serving

1 handful of flat-leaf parsley chopped (optional)
Crusty bread to serve 4 to 8

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Instructions

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.
When ready to cook, arrange a rack in the middle of the oven and preheat to 350ºF (175ºC).
In a Dutch oven or large ovenproof soup 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 kosher salt, and lots of pepper (if not using Better than Bouillon, use 1 tsp kosher salt). Partially 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 Better than Bouillon and stir thoroughly to dissolve. Add the bouquet garni and submerge in the liquid. Boil uncovered for 10 minutes.
Meanwhile, peel the papery outer skins from the garlic but leave the heads intact. Slice off ~ ¼ inch (0.5 cm) from the top of each head to expose the cloves, as if roasting whole garlic.
Once the beans have boiled for 10 minutes, turn off the heat. Add in the garlic heads. Pour a glug of olive oil (~ 2 tablespoons) on top of the garlic and beans. Cover the pan.
Bake in the oven until the beans are tender, 60 to 75 minutes (for small beans, like navy beans, check around 45 minutes; see Note 6).
Pick out the bouquet garni (discard) and garlic heads (keep these). 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.
If the soup is too thick for your liking, add ½ to 1 cup (120 to 240 mL) of freshly boiled water.
Once cool enough to touch, squeeze garlic cloves out of their skins and into the soup, stirring well. Drizzle in 1 tablespoon of good-quality olive oil and season with salt and pepper to taste. Taste, adding more olive oil for richness.
Once cooled, store the soup in a storage container for up to 5 days in the fridge, or freeze for up to 6 months.

Notes

This soup is best with dried beans cooked in the oven, but if using canned beans or for Instant Pot instructions, check out the FAQ section.
If using Morton’s kosher salt or sea salt, use 2 ¾ teaspoons. If using table salt, 2 ¼ teaspoons.
If you prefer a thick consistency almost like a stew, use 6 cups (1.5 L) water. If you like a thinner texture, use 7 cups (1.7 L) water. I typically start with 6 cups or 6 ½ cups, then add boiled water at the end as needed. If using 7 cups, you may want to use 1 TBSP Better than Bouillon.
The Better than Bouillon no-chicken base adds incredible savory flavor to this soup, lending it a grown-up chicken noodle soup flavor. If using 7 cups (1.7 L) water, you may want to add 2 ½ teaspoons or 1 tablespoon.
To quick soak beans, follow the instructions here (it will take ~1 hour).
If your beans are not that fresh, they will take longer to soften and may never get truly creamy so I recommend using beans you’ve purchased not in the distant past.

Nutrition Information

Show Details

Calories 380kcal (19%) Carbohydrates 53g (18%) Protein 19g (38%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 916mg (38%) Potassium 1512mg (43%) Fiber 13g (52%) Sugar 4g (8%) Vitamin A 5233IU (105%) Vitamin C 5mg (6%) Calcium 205mg (21%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 380 kcal

% Daily Value*

Calories	380kcal	19%
Carbohydrates	53g	18%
Protein	19g	38%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Sodium	916mg	38%
Potassium	1512mg	32%
Fiber	13g	52%
Sugar	4g	8%
Vitamin A	5233IU	105%
Vitamin C	5mg	6%
Calcium	205mg	21%
Iron	8mg	44%