Creamy Miso White Bean Soup


The best soups aren't just delicious, they're easy to make, too. This vegetarian bean recipe delivers on both accounts, thanks to pantry ingredients and an infusion of white miso.

In this recipe for Creamy Miso White Bean Soup, miso blends into the silky base, drawing out the fresh rosemary leaves, heightening the richness of butter, and adding savory depth to the cannellini beans.
Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
40 mins

Miso might as well be called magic paste, since it brings layers of nuanced flavor to whatever it touches. Serve with toasted, crusty bread and a spicy, light red wine like pinot noir.


  • ¼ cup extra-virgin olive oil, divided

  • 1 cup chopped yellow onion

  • 3 15-ounce cans cannellini beans, drained and rinsed

  • 4 cups vegetable broth

  • 1 teaspoon kosher salt

  • 1 tablespoon rosemary leaves, divided

  • 3 tablespoons white miso

  • 2 tablespoons unsalted butter

  • 1 tablespoon sherry vinegar


  1. Heat 2 tablespoons of the olive oil in a large pot over medium-high. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Stir in cannellini beans, vegetable broth, salt, and 2 teaspoons of the rosemary leaves, and bring to a boil over medium-high. Reduce heat to medium, and simmer until beans are very soft, about 15 minutes.

  2. Transfer bean mixture to a blender; add miso. Secure lid on blender; remove center piece to allow steam to escape, and place a clean towel over opening. Process until smooth, about 30 seconds. Transfer mixture back to pot over medium-low. Add butter and vinegar, and stir until butter melts. Serve immediately topped with remaining 2 tablespoons olive oil and 1 teaspoon rosemary leaves.

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