Brothy Miso Beans
Creamy cannellini beans simmered in a savoury umami broth get an uplift from miso paste, tender greens, and a zing of lemon juice. This Brothy Miso Beans recipe is a hearty, protein-packed lunch, dinner, or morning kick starter. It's hearty and filling without feeling too heavy. Pair these miso brothy beans with crispy sourdough bread to soak up the flavours of beans and some tofu for a protein boost.
Ingredients
- 1 white onion diced
- 1 large bunch of kale finely chopped
- 10 cups water
- 2 tbsp vegan chicken broth paste or bouillon cubes
- 2 tbsp white miso paste
- 2 cans cannellini beans strained and rinsed
- Juice of ½ - 1 lemon to taste
For Serving
- Crispy Sourdough
- Crispy Tofu for extra protein
Instructions
- Finely dice your onion and sauté until translucent.
- Next, add your large bunch of chopped kale and cover completely with water.
- Add in your veggie broth, miso and cannellini beans, and bring to a boil.
- If you'd like to preserve the health benefits of the miso add it after simmering instead.
- Simmer for 15-20 minutes until about ¾ of the liquid has evaporated.
- Add a squeeze of lemon and season to taste.
- Serve with crispy sourdough and enjoy!
Nutrition
Serving: 1servingCalories: 144.3kcalCarbohydrates: 26.4gProtein: 10gFat: 1.7gSaturated Fat: 0.3gPolyunsaturated Fat: 0.49gMonounsaturated Fat: 0.11gSodium: 229.9mgPotassium: 270.3mgFiber: 9.2gSugar: 3.6gVitamin A: 120.53IUVitamin C: 51.06mgCalcium: 164.3mgIron: 1.2mg
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