Miso Brothy Beans and Greens
It’s really a big bowl of goodness, this recipe. Tender cannellini beans and wilted greens mingle with miso and nori for a delicious (and super easy) nourishing and healthy soup. Flavor comes from some parmesan rinds, (I keep a stash in my freezer), garlic white miso, nori (if you can’t find full sheets, buy nori snacks but then definitely adjust seasoning as they can be a bit saltier) for full umami. Feel free to customize as you wish—add meatballs or sausage, add in other veg, add chili flakes for a kick of heat, add less broth for more of a stew-y vibe—it’s all yours for the creating! Like most soups, the flavor becomes more developed the next day, so make a big pot on Sunday and it’ll take you through the week.
Serves 4
INGREDIENTS
4-6 cups chicken or vegetable stock
1-2 parmesan rinds
6-8 cloves garlic, thinly sliced
2 can cannellini beans, drained and rinsed
2-3 cups (packed) mix of hearty greens such as baby spinach and kale
1 tbsp dill, finely minced, plus more fronds for garnish
1 tbsp flat leaf parsley, finely minced
2 nori sheets, broken into bite sized pieces
2 tbsp white miso
Extra virgin olive oil, for finishing
Kosher salt and black pepper
Toasted bread, for serving
METHOD
Roughly chop or tear greens into bite-sized pieces.
To a soup pot or Dutch oven over medium heat, add stock, parmesan rinds and garlic and bring to a low boil. Cover and simmer for 15-20 minutes. Add cannellini beans and simmer for 10 minutes. Stir in greens, peas, lemon juice, dill, parsley and nori and simmer until greens are wilted—approximately 2-3 minutes. Season with salt and pepper, then fish out and discard parmesan rinds.
Add 2 tbsp hot water to a small bowl and add miso—stir with a fork to dissolve and add to the pot.
Ladle into bowls, finish with a glug of olive oil, and garnish with dill and parsley and serve with toasted bread alongside.