BROTHY MISO CANNELLINI BEAN SOUP

Before winter comes to an end, I am trying to try out as many delicious brothy soups as I can. Last night, I made this creamy, spicy, salty and delicious miso cannellini bean soup along with crusty garlic bread to soak up all that broth. So easy and ready in under 30 minutes. The perfect weeknight recipe.

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BROTHY MISO CANNELLINI BEAN SOUP

Yield: 4

Author: Yasmine Wahab

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

For the Soup

• 1 tbsp vegetable oil 
• 2 shallots peeled and chopped
• 1 beefsteak tomato, quartered
• 2 tbsp white miso paste
• 4 cups vegetable stock
• 2 15-ounce cans cannellini beans, drained and rinsed
• 1/2 cup fresh parsley, minced, a pinch reserved for garnish
• Salt to taste
• Drizzle Zindrew garlic chili oil

For the Garlic Bread

• 2 slices sourdough bread
• 2 tbsp olive oil 
• 1/4 tsp kosher salt
• 1/4 tsp fresh cracked black pepper
• 1 garlic clove, minced 

Instructions

1. Drain the liquid from the cannellini beans and rinse.  Set aside.  
2. Warm 1 tbsp vegetable oil in a heavy pot over medium heat and saute shallots for 1 minutes then place tomatoes with flesh side down to char.  Place the miso in the pot then pour in the vegetable oil.  Whisk together to ensure the miso is dissolved.  Add salt to taste.  Add the beans and reduce the heat to medium low for 20 minutes.  
3. Allow to simmer for 20 minutes.  Meanwhile, with a serrated knife cut two slices of thick sourdough bread.  In a small bowl, mix together olive oil, garlic, salt & pepper.  Brush on the olive oil mixture over the slices of bread and toast for 2-3 minutes until golden and perfectly toasted.  
4. Ladle the rich broth into a bowl.  Garnish with parsley and drizzle garlic chili oil.  Serve with toasted sourdough bread and enjoy!

Recommended Products:

STAUB Round Dutch Oven 4-Quart Matte Black

OXO Good Grips Brushed Stainless Steel Ladle

Wüsthof Classic Utility Knife, 5-Inch, Serrated

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xo,

Yas