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Whisk the miso into the broth until the miso dissolves.
In a heavy-bottomed soup pot, add 2 tablespoons of the oil and the garlic confit cloves. Use a spoon to smash the garlic into a paste and mix it into the oil.
Heat the garlic oil over medium-high heat until it shimmers. Add the fennel slices, onion, carrots, and celery, and stir well. Sweat the vegetables until they soften but do not brown, about 10 minutes.
Add the herbes de Provence and bay leaf and stir. Stir in the miso broth, lemon juice, and salt. Add the beans and rice and reduce the heat to medium-low, so it’s just bubbling; cook gently for another 10 minutes, stirring periodically to make sure nothing sticks to the pot.
Remove the bay leaf before serving. Serve topped with the lemon zest, fennel fronds, and dill, and add a drizzle of oil around the outside of each bowl.