Braised garlic & white bean soup
A thick, savoury bean soup built on slow-braised garlic and miso. Deeply comforting, and it only gets better in the fridge.
- Prep
- 20 minutes
- Cook
- 1 hour 25 minutes
- Makes
- 6 portions
- Difficulty
- Medium
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 440kcal
- Protein
- 16g
- Carbs
- 61g
- Fat
- 12g
Where the calories come from
- Protein 15%
- Carbs 59%
- Fat 26%
- Fibre
- 12.8 g
- Sugar
- 7.8 g
- Salt
- 1.29 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.41a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 460g cannellini beans, soaked overnight and drained
- 4 ½ tbsp olive oil
- 1 onion, diced
- 3 carrots, diced
- 120g celery, diced
- ¾ tsp chilli flakes
- 1.6l vegetable stock
- 10g fresh rosemary
- 6g fresh sage
- 2 dried bay leaves
- 26 cloves of garlic, tops sliced off, left whole
- 1 tbsp white miso paste
- 10g fresh parsley, chopped
- 12 slices of sourdough bread
Method
Start a day ahead: soak the cannellini beans overnight under plenty of cold water. Next day, pour off the water and give them a thorough rinse.
Put a shelf in the centre of the oven and heat it to 175°C (fan 155°C).
Soften the celery, carrot and onion with a big pinch of salt in a third of the olive oil, using a large pot that can go in the oven. Keep the hob on a medium heat and give them about 10 minutes, then stir in the chilli flakes for 30 seconds.
Now add the beans, along with the water. Season well, set the lid on at an angle so the pot is partly covered, and heat until it boils.
When the pot is boiling, crumble in the vegetable stock cube and stir until it dissolves. Bundle the bay leaves, sage and rosemary with kitchen string, drop them in, then boil with the lid off for 10 minutes.
Pull any loose, papery skin off the garlic heads, then trim off the tops so the cloves are exposed.
Switch off the hob and push the garlic heads down among the beans. Drizzle over the remaining olive oil, put the lid on and move the pot to the oven for 60-75 minutes, until the beans are tender.
Take the garlic out and set it to one side, and throw away the herb bundle. Loosen the miso with a ladleful of hot broth from the pot, whisking until smooth, then stir it into the soup.
Squeeze the garlic so the soft cloves pop out into the pot, and stir well. Check the seasoning, then serve with sourdough on the side and parsley scattered over the top.
Adapted from Rainbow Plant Life
