White Bean Soup
Ingredients: dried great northern beans, water, kosher salt, baking soda, garlic · 130 min cook time · 450kcal · ~₩16,150
Ingredients
450g dried great northern beans, 8컵 water, 20g kosher salt, 2작은술 baking soda, 2heads garlic, 5g black pepper, 50ml olive oil, 5g red pepper flakes, 2개 bay leaves, 1sprig fresh rosemary, 1sprig fresh sage, 1큰술 white miso, 15g Better than Bouillon no chicken base, 1개 large onion, 3개 medium carrots, 3개 celery ribs, 1piece kitchen twine
Instructions
1. Soak dried great northern beans overnight in about eight cups of water with a generous amount of kosher salt and two teaspoons of baking soda. Drain and rinse the beans before use.
2. Place a Dutch oven over medium heat and add about 1.5 tablespoons of olive oil. Once shimmery, add the diced mirepoix (one large onion, three medium carrots, three ribs of celery) and a large pinch of salt. Cook for about 10 minutes until softened, stirring occasionally.
3. Add red pepper flakes to the softened mirepoix and stir frequently for about 30 seconds.
4. Add the soaked, drained, and rinsed beans to the pot. Add water, a little kosher salt, and freshly cracked black pepper. Increase heat to bring to a boil.
5. Prepare a bouquet garni by tying together a large sprig of sage, a large sprig of rosemary, and two dried bay leaves with kitchen twine.
6. Once the soup is almost at a boil, add Better than Bouillon no chicken base and stir well to incorporate. Submerge the bouquet garni into the liquid.
7. Let the soup boil vigorously for 10 minutes.
8. While the soup boils, prepare the garlic heads. Trim off the roots and scrub clean if necessary. Slice off the top part of each garlic head to expose the cloves, discarding any super papery outer layers.
9. After 10 minutes of boiling, turn off the heat. Drizzle the prepared garlic heads with two tablespoons of olive oil and place them into the soup.
10. Cover the Dutch oven and transfer it to a 350°F (175°C) oven. Braise for 1 hour. If using larger beans like cannellini, it may take 75-80 minutes.
11. After an hour, check the beans for doneness by tasting several. They should be creamy and tender.
12. Remove and discard the bouquet garni. Carefully remove the braised garlic heads and set them aside to cool slightly.
13. Make a miso slurry: ladle some hot broth from the soup into a glass. Add one tablespoon of white miso and stir until completely dissolved with no clumps.
14. Pour the miso slurry back into the soup and stir to combine.
15. Once the garlic heads are cool enough to handle, squeeze the soft, buttery cloves directly into the soup. Stir to incorporate.
16. Finish the soup with a drizzle of good quality olive oil for a luxurious mouthfeel.
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