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Bloom the base: In a medium pot, heat the oil over medium heat. Add the onion and garlic (or powders), red pepper flakes and oregano. Cook, stirring, until fragrant—about 30 seconds to 2 minutes, depending on what you’re using. You’re looking for everything to smell warm and awake, not browned.
Build the soup: Add the beans and liquid (water or broth), and bring to a gentle simmer. Stir in the miso until dissolved, then add the coconut cream. Let the soup simmer for 5–10 minutes to come together.
Blend for body: Using an immersion blender, blend part of the soup directly in the pot, leaving plenty of beans whole for texture. (Alternatively, transfer 1–2 cups to a blender, purée, and return it to the pot. Or simply mash some with the back of a spoon!) The goal is a broth that’s lightly thickened and cohesive, not fully smooth.
Lift and adjust: Stir in the lemon zest. Taste and adjust with salt, more miso, or a squeeze of lemon juice if needed. You want it to taste bright and savory, with a little heat.
Finish like you mean it: Ladle into bowls and top generously: fried shallots, dill, more lemon zest, Parmesan if you like, and a drizzle of oil. Each bite should catch something different — creamy, crunchy, herby, sharp.