White Miso Brothy Beans
This recipe for white miso brothy beans is easy, fast, filling, and healthy!
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Servings: 4
Calories: 251kcal
Equipment
Ingredients
- 2 teaspoons neutral cooking oil
- 2 shallots peeled and quartered
- 4 Roma tomatoes quartered
- 2 tablespoons white miso paste
- 4 cups vegetable stock
- 2 15- ounce cans cannellini beans drained and rinsed
- ½ cup fresh parsley minced, a pinch reserved for garnish
- Salt and pepper to taste
- Mustard oil or extra virgin olive oil optional, for garnish
Instructions
Cook the Shallots:
- Heat the neutral cooking oil in a wide pot over medium heat. Add the shallot and cook for 1 minute until just beginning to sweat.
Char the Tomatoes:
- Place the tomatoes in an even layer in the pot. Ensure that they are on a cut side and not on the skin. Turn the heat to high and cook for 3-4 minutes until the tomatoes and shallots begin to char.
Brown the Miso Paste:
- Reduce heat to medium and add the miso paste into an open spot on the pot and mash it into the pot with a spoon. Cook for 45 seconds until it begins to brown slightly.
- Pour in the vegetable stock and whisk the miso into the broth until completely combined. Taste and season with salt and pepper.
Simmer the Brothy Beans:
- Add the beans and bring to a boil. Boil for a few minutes until the broth reduces slightly. Reduce heat to low and simmer for 10 minutes. Add the parsley and stir to combine.
- Ladle the broth into bowls and garnish with more parsley and a drizzle of oil, if desired!
Nutrition
Calories: 251kcal | Carbohydrates: 42g | Protein: 19g | Fat: 4g | Sodium: 854mg | Fiber: 12g | Sugar: 4g | Vitamin C: 19mg
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