Prep time: 30 minutes, plus overnight soaking for beans
Cook time: 50 minutes
Mellow white miso paste is the mildest and least-salty form of miso. You can substitute regular white miso, but it'll be saltier, so be sure to taste as you go along.
Recipe from Sara Polon, a.k.a. Soupergirl, owner of the Soupergirl restaurant in Washington, D.C.
Soupergirl offers this tip for slicing kernels from an ear of corn: Position the ear on the middle column of a Bundt pan. Run a knife down the sides of the corn cob; the kernels will fall into the pan.
2 cups dried white beans (preferably baby butter beans or baby lima beans), rinsed and soaked in water to cover overnight
12 cups water
5 carrots, peeled and chopped (about 1 1/2 cups), plus 1 whole peeled carrot for the beans
1 large onion, chopped (1 1/2 cups), plus 1/2 onion for the beans
2 ears fresh corn
1 tablespoon canola oil
2 tablespoons minced garlic (about 9 medium cloves)
2 ribs celery, chopped (about 3/4 cup)
3 cups coarsely chopped green cabbage
1/2 cup chopped basil leaves (from about 5 stems)
1 tablespoon chopped dill
1/3 cup mellow white miso (see note)
Pinch freshly ground black pepper
Drain and rinse the soaked beans and transfer them to a large stock pot or soup pot. Add the whole carrot and 1/2 onion to the pot; they will lend flavor. Add the 12 cups of water and cook over medium-high heat until the water barely begins to bubble, then reduce the heat and cook, keeping the water barely bubbling around the edges of the pot, for about 30 minutes or until the beans are barely tender.
Use a knife to slice the kernels from the corn cobs. After the beans have been cooking for 20 minutes or so, add the cobs (but not kernels) to the pot; they will release a milky substance.
In a separate large saucepan, heat the oil over medium heat and add the chopped onion. Cook for 5 to 8 minutes, stirring frequently, until the onion has softened. Add the garlic and cook for 1 minute, then add the chopped carrots and celery. Cook for 7 to 10 minutes or until the celery and carrots have softened. Add the cabbage to the saucepan and cook just to heat through.
Discard the carrot and onion from the pot with the beans. Stir in the vegetables from the saucepan, then add the corn kernels and cook until the corn and cabbage have softened, about 10 minutes.
Add the basil and dill; turn off the heat. Add miso and stir to thoroughly combine. Taste; season with salt and pepper as needed. Serve hot or warm.
Per 1-cup serving: 150 calories, 8 g protein, 28 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 230 mg sodium, 9 g dietary fiber, 3 g sugar