White Bean and Corn Soup

2 cups dried white beans (preferably baby butter beans or baby lima beans), rinsed and soaked in water to cover for 8 to 12 hours

5 carrots, peeled and chopped (1 ½ cups), plus 1 whole peeled carrot for the beans (for canned or frozen beans, see Substitutions)

1 large yellow onion, chopped (1 ½ cups), plus ½ medium yellow onion for the beans

12 cups water

Kernels from 2 ears fresh corn (2 cups; see Notes)

1 tablespoon canola oil

2 tablespoons minced garlic (9 medium cloves)

2 ribs celery, chopped (¾ cup)

3 cups coarsely chopped green cabbage

½ cup chopped fresh basil leaves (5 stems)

1 tablespoon chopped fresh dill

⅓ cup mellow white miso (see headnote)

1 pinch fine salt

1 pinch freshly ground black pepper

Directions at washingtonpost.com

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