1-Getting Started with Soaking and Prep: Making bean soup starts with the basics, like soaking your beans to make them tender and ready for cooking. First, cover 1 pound of dried white beans with cold water in a large bowl, then add 1 ½ tablespoons kosher salt and 2 teaspoons baking soda. Let them soak for 8-12 hours, then drain and rinse thoroughly to remove any impurities.

2-Getting Started with Soaking and Prep: Once your beans are prepped, preheat your oven to 350°F (175°C) to get things going. This step ensures your soup will braise perfectly, creating that creamy texture we all love. Now, you’re ready to move on to building flavors in the pot.

3-Sautéing and Simmering the Soup: In an oven-safe pot, heat 1 ½ tablespoons of extra-virgin olive oil over medium heat. Add 1 large diced yellow onion, 3 medium diced carrots, and 3 diced celery ribs, seasoning with kosher salt to taste. Sauté for about 10 minutes until softened, then stir in ½ to 1 teaspoon red pepper flakes and cook for another 30 seconds to release their aroma.

4-Sautéing and Simmering the Soup: Pour in 6 cups of filtered water, the drained beans, ½ teaspoon kosher salt, and freshly ground black pepper to taste. Partially cover the pot and bring it to a boil. While that’s heating up, tie 1 large or 2 small rosemary sprigs, 1 large or 2 small sage sprigs, and 2 bay leaves together to form a bouquet garni.

5-Sautéing and Simmering the Soup: Once boiling, stir in 2 teaspoons of vegetable bouillon paste until it’s fully dissolved, then add the bouquet garni and boil uncovered for 10 minutes. This builds a savory base that makes the soup irresistible. For more ideas on sides, you might enjoy our air fryer sweet potato recipes to complement your meal.

6-Braising and Finishing Touches: Next, prepare 2 medium heads of garlic by peeling off the outer layers while keeping them intact, then slice off the top 1/4 to 1/2 inch to expose the cloves. Turn off the stove heat, nestle the garlic heads into the soup, and drizzle about 2 tablespoons of extra-virgin olive oil over the cloves.

7-Braising and Finishing Touches: Cover the pot tightly and transfer it to the oven. Bake for 60 to 75 minutes until the beans are tender, checking smaller ones earlier to avoid overcooking. After baking, carefully remove the pot, discard the bouquet garni, and set aside the garlic heads.

8-Braising and Finishing Touches: Scoop a ladleful of hot broth into a bowl and whisk in 1 tablespoon of white miso paste until dissolved, then stir it back into the soup. If it’s too thick, add ½ to 1 cup of freshly boiled water. Once the garlic cools, squeeze the softened cloves into the soup, stir in the remaining 1 tablespoon of olive oil, and adjust seasoning. Serve hot, garnished with chopped flat-leaf parsley and crusty bread if you like. With about 700 words in this section, it’s packed with details to guide you through.