1-Soak the dried beans in cold water with the kosher salt and baking soda for 8 to 12 hours, then drain and rinse. Preheat the oven to 350ºF. In a pot, sauté the onion, carrots, and celery in 4 ½ tablespoons of extra-virgin olive oil with kosher salt until softened, about 10 minutes.

2-Add the red pepper flakes and cook briefly. Pour in the water, drained beans, kosher salt, and black pepper; bring to a boil covered. Prepare a bouquet garni by tying the rosemary, sage, and bay leaves together. Add the bouquet garni and vegetable bouillon base, then boil uncovered for 10 minutes.

3-Slice the top off the garlic heads to expose the cloves without peeling them entirely. Turn off the heat and add the garlic heads with some of the olive oil on top. Cover and bake in the oven for 60 to 75 minutes, or until the beans are tender.

4-Remove the bouquet garni and garlic heads; dissolve the white miso in hot broth and stir it into the soup. If the soup is too thick, add boiled water. Squeeze the softened garlic cloves into the soup, stir in the remaining olive oil, and season with kosher salt and black pepper. Finally, serve hot garnished with chopped flat-leaf parsley and crusty bread for a complete meal.