White Bean Soup

Ingredients

dried white beanssoaked

2 lb

oniondiced

2 large

carrotdiced

6 medium

celerydiced

6 stalks

extra virgin olive oil

8 tbsp

red pepper flakes

1 tsp

water

16 cup

kosher salt

to taste

black pepper

to taste

Better than Bouillon No-Chicken Base

Gluten-freevegetable brothor use gluten-free chicken-style bouillon

4 tsp4 tsp

rosemaryfresh

4 sprigs

sagefresh

6 leaves

bay leaf

4 leaves

garlic

4 heads

white miso

6 tbsp

parsleyfresh, chopped

for garnish

Method

1. 01Sauté onion, carrot, celery in olive oil in an oven-safe pot until softened, about 10 minutes.10 min
2. 02Add red pepper flakes and cook 30 seconds.
3. 03Pour in water and scrape up browned bits. Add soaked beans, salt, and pepper. Stir and bring to a boil.
4. 04While soup comes to a boil, tie rosemary, sage, and bay leaves together with twine. Remove papery layers from garlic heads and slice off the top to expose cloves.
5. 05Stir Better than Bouillon into boiling soup until dissolved.
6. 06Add herb bundle and garlic heads to soup. Drizzle olive oil over beans.
7. 07Cover and transfer to 350°F oven. Bake until beans are tender, about 1 hour.1 hr
8. 08Remove herb bundle and discard. Keep garlic heads.
9. 09Scoop 1 ladle hot broth into a glass. Whisk in miso until dissolved.
10. 10Pour miso broth back into soup and stir to combine.
11. 11When cool enough to handle, squeeze garlic cloves into soup. Drizzle with olive oil and stir.
12. 12Taste and adjust salt, pepper, or olive oil as needed. Garnish with parsley.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Dairy-free
• Egg-free
• Nut-free