Miso Bean Soup
- 2 Tablespoons of Olive Oil
- 1 White Onion, Diced
- 3 Cloves of Garlic, Minced
- 1 Teaspoon of Dried Oregano
- 1 Teaspoon of Dried Thyme
- 2 x 400g Tins of Butter or Canellini Beans, Drained
- 750ml of Vegetable Stock (3 Cups)
- 2 Tablespoons of White Miso Paste
- 50g of Kale/Cabbage
This is no ordinary miso soup- it’s totally different to any you’ve ever tried. It’s herby and creamy and more like a rustic Italian bean soup, with miso added to give it amazing richness. It’s serious comfort food and perfect for dunking some sourdough into.
Add the olive oil to a large pot on medium heat.
Add the onions and garlic and cook for a few minutes, tossing often, until soft. Add in the dried oregano and thyme and toss well.
Add the drained beans and a good pinch of sea salt and pepper. Toss well, then add in the stock and bring it to a simmer.
Once simmering, add three ladles of the soup (including the beans) to your blender along with the miso. Blend until smooth.
Pour the mixture back into the pot. Chop the greens and stir them into the soup until wilted.
Season to taste.
5 Comments to Miso Bean Soup
Totally love this recipe and cannot wait to try it at home! I have all the ingredients at home apart from kale/cabbage.
Hi! In your recipe did you use butter and canellili beans, or does it just look like there are two different types of beans in the picture? LOVE your recipes and attention to plant-based food! I show everyone your website 🙂
Hi! In your recipe did you use butter and canellili beans, or does it just look like there are two different types of beans in the picture? LOVE your recipes and attention to plant-based food! I show everyone your website 🙂
I used one tin of each for different textures- you can use a mixture of both or just one kind. So happy you are loving my recipes, really appreciate you spreading the word!x
Just made it nd it’s absokutrly delicious. Thank you!