There's something undeniably comforting about a bowl of warm, savory soup, especially during the colder months. While many might think of white bean soup as plain or unexciting, this recipe is anything but ordinary. Combining simple, accessible ingredients with a touch of umami-rich miso and the deep, earthy flavor of braised garlic, this hearty white bean soup is a revelation. Whether you're meal prepping for the week or just looking for a nourishing comfort food, this soup is sure to become a favorite.
Why You’ll Love This Recipe
Simple Ingredients, Big Flavor
This soup is a testament to how a few humble ingredients can create a dish that’s both satisfying and complex in flavor. The base is a classic mirepoix—onions, carrots, and celery—cooked down to release their natural sweetness. Dried white beans, which are budget-friendly and packed with nutrients, form the heart of the soup. But it's the addition of fresh herbs, garlic, and extra virgin olive oil that elevate this dish from ordinary to extraordinary.
The use of miso, a fermented soybean paste, adds a depth of flavor that’s both savory and slightly sweet. Meanwhile, Better than Bouillon No-Chicken Base provides an extra layer of richness, giving the soup a chicken noodle soup vibe without any meat. The result is a deeply satisfying, plant-based soup that’s perfect for cold nights.
Nourishing but Indulgent
White beans are often referred to as the "superfood of the pantry" due to their high fiber, protein, and mineral content. Packed with potassium, iron, and magnesium, they’re great for heart health and digestion. When combined with vitamin-rich carrots and antioxidant-loaded garlic, this soup becomes a nutrient-dense meal that supports overall well-being.
Despite its health benefits, the soup doesn’t skimp on indulgence. The beans are cooked in a generous amount of extra virgin olive oil, giving the soup a rich, velvety texture. The braised garlic adds a subtle, sweet garlicky note that complements the other flavors beautifully.
Great for Meal Prep
With 1 pound of dried beans, this recipe makes a generous batch that can last several days. It's ideal for meal prepping, allowing you to have ready-to-go lunches or dinners throughout the week. Leftovers can also be frozen for up to 3 to 6 months, making it a convenient option for busy weeks.
The long cooking time is worth the effort, as most of the process is hands-off once the soup is in the oven. This means you can use your time to do other things while the soup simmers to perfection.
Ingredient Notes
Dried White Beans
Using dried beans instead of canned ones gives the soup a more robust flavor and better texture. Any type of white bean works, including Great Northern, cannellini, or navy beans. However, it’s important to soak them beforehand to ensure they cook properly. If you're short on time, you can quick-soak the beans using a simple method found in the FAQ section.
Mirepoix
The mirepoix of onions, carrots, and celery forms the aromatic base of the soup. These vegetables are sautéed to release their natural sugars and create a flavorful foundation. You can experiment with variations by substituting some of the vegetables with fennel, leeks, or bell peppers.
Fresh Herbs
A bouquet garni of rosemary, sage, and bay leaves adds a fragrant, herby note to the soup. If you don't have fresh herbs, you can substitute with dried versions, though fresh herbs are recommended for the best flavor.
Garlic
Instead of mincing garlic, this recipe uses whole garlic heads that are braised in the soup. This technique allows the garlic to develop a mellow, sweet flavor that infuses the entire dish. Simply slice off the top of each head, drizzle with olive oil, and add to the pot.
Extra Virgin Olive Oil
Olive oil is essential for adding richness and improving the mouthfeel of the soup. Don’t skip it—it makes a significant difference in the final taste.
White Miso
Miso adds a deep, umami flavor that enhances the soup’s complexity. Choose white or yellow miso for a milder taste, as darker varieties can overpower the other ingredients.
Better Than Bouillon No-Chicken Base
This ingredient is a game-changer for adding extra savory depth. If you don’t have it, low-sodium vegetable broth can be used as a substitute.
Tips for Making This Recipe
Don’t Use Old Beans
Old, stale beans won’t soften properly and can ruin the texture of the soup. Always use fresh, high-quality beans for the best results.
Soak Beans Properly
Soaking beans in a mixture of water, baking soda, and salt helps them cook faster and improves their texture. This step is crucial for ensuring the beans are tender and not mushy.
Don’t Skip the Flavor Boosters
The combination of olive oil, miso, and Better than Bouillon is what gives this soup its exceptional flavor. Omitting any of these could result in a less satisfying dish.
Variations
Mirepoix Alternatives
You can customize the mirepoix by replacing celery with fennel, onions with leeks, or carrots with bell peppers. Each variation brings a unique flavor profile to the soup.
Bean Variations
Try using different types of white beans, such as mayocoba or flageolet, for a twist on the traditional recipe. Specialty beans like those from Rancho Gordo can offer even more depth of flavor.
Herb Substitutions
If you don’t have rosemary or sage, you can use thyme or oregano. Fresh herbs are always preferred, but dried versions can work in a pinch.
Flavor Enhancements
For a Middle Eastern twist, replace red pepper flakes with Aleppo pepper and add cumin and coriander. Alternatively, stir in some kale or spinach for extra nutrition.
Frequently Asked Questions
Can I Use Canned Beans?
Yes, you can use canned beans, but the soup will have a slightly different texture and flavor. Roast the garlic separately and adjust the liquid accordingly.
What if I Don’t Have Better Than Bouillon?
Use low-sodium vegetable broth instead. The soup will still be delicious, though it may lack the same level of depth.
Can I Make This in an Instant Pot?
Yes, but the beans may split more. Adjust the cooking time and use the pressure cook setting for best results.
How Do I Store Leftovers?
Leftover soup can be stored in the fridge for up to five days or frozen for 3 to 6 months. Individual portions can be frozen in souper cubes for easy reheating.
Conclusion
This hearty white bean soup is a perfect blend of simplicity and sophistication. With its rich, savory flavor and nourishing ingredients, it’s a dish that’s both comforting and healthy. Whether you’re making it for a cozy dinner at home or meal prepping for the week, this soup is sure to impress. Give it a try and discover why it's becoming a favorite among home cooks everywhere.
