Really Good White Bean Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 25 mins
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Soaking Time
8 hrs
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Total Time
1 hr 45 mins
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Servings
6
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Calories
380 kcal
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Cuisine
Mediterranean, Italian-American Fussion
Really Good White Bean Soup
Description
Really Good White Bean Soup uses dried cannellini or great northern beans that are soaked overnight with salt and baking soda to soften and speed cooking. The beans are then simmered in a mixture of sautéed onion, carrot, and celery, flavored with rosemary, sage, and bay leaves. The addition of Better than Bouillon no-chicken base adds a rich savory depth traditionally found in chicken soups. The soup achieves a creamy, tender texture as the beans break down during slow cooking in the oven-proof pot.
The seasoning includes black pepper, kosher salt, and optional red pepper flakes for heat, enhancing the mild flavor of the beans. The soup's thickness can be adjusted by varying the amount of liquid, making it suitable as a hearty stew or a lighter soup. Chopped flat-leaf parsley brightens the final dish, which is best enjoyed with crusty bread to soak up the broth.
Practical notes include the option of quick soaking the beans, adjusting salt based on the type used, and choosing the water quantity to control consistency. Using fresh beans is important for a creamy texture. This recipe lends itself to versatile adjustments with ingredients and seasoning to suit taste preferences without altering its core preparation.
Ingredients
For Soaking
- 1 pound dried white beans such as cannellini or great northern (see Note 1, 454g
- 1 ½ tablespoons kosher salt see Note 2, Diamond Crystal brand
- 2 teaspoons baking soda
For Cooking
- 4 ½ tablespoons extra-virgin olive oil divided
- 1 large yellow onion diced (~ 2 cups
- 3 medium carrot diced (1 to 1 ½ cup
- 3 celery diced (~ 1 cup, ribs
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ½ to 1 teaspoon red pepper flakes (1 tsp for spicy)
- 6 to 7 cups filtered water see Note 3, 1.5 to 1.7 L
- 1 large or 2 small rosemary or 8 to 10 thyme sprigs, sprigs
- 1 large or 2 small sage sprigs
- 2 bay leaf
- 2 teaspoons Better than Bouillon “no chicken” base (see Note 4)
- 2 medium heads of garlic
- 1 tablespoon white miso
For Serving
- 1 flat-leaf parsley chopped (optional, handful
- crusty bread to serve 4 to 8
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
- Soak dried beans overnight with salt and baking soda for even cooking; quick soak methods can reduce this to about an hour.
- Adjust salt quantity depending on the type of salt you use (Diamond Crystal vs. Morton’s or table salt).
- Use 6 cups of water for a thick, stew-like texture or up to 7 cups for a more broth-like consistency, adjusting seasoning accordingly.
- Better than Bouillon no-chicken base adds savory depth; increase the amount slightly if using more water.
- Fresh, high-quality dried beans produce the best creamy texture; old beans may take longer to cook and remain firmer.
- Serve with crusty bread to complement the soup’s texture and soak up the broth.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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