Recipe from Tried and True Kylie Perrotti
Husband-Tested in Alice's Kitchen
Makes 4 servings
It's such a simple dish with just a few ingredients and, yet, this soupy-stewy bean supper checked all the boxes for us, especially the husband. I served it with some veggie broth sauteed bok choy drizzled with 1-Minute Sauce, grapes and farmers market bread toasted.
2 teaspoons neutral cooking oil
2 shallots, peeled and quartered
4 Roma tomatoes, quartered
2 Tablespoons white miso paste
4 cups vegetable broth
2 (15 oz.) cans cannellini beans, drained and rinsed
1/2 cup fresh parsley, minced
Sea salt, to taste
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice
Heat the oil in a wide pot over medium heat. Add the shallots and cook for 1 minute, just until they begin to sweat.
Place the tomatoes in an even layer in the pot. Ensure they are on the cut sides and not on the skins. Turn the heat to high and cook for 3-4 minutes or until the tomatoes and shallots begin to char.
Reduce heat to medium and add the miso paste into an open spot in the pot. Mash it into the pot with a spoon. Cook for 45 seconds until it begins to brown. Pour in the vegetable broth and whisk the miso until it is completely combined. Taste and season with salt and pepper.
Add the beans and bring to a boil. Boil for a few minutes until the broth reduces and thickens slightly. Reduce the heat to low and simmer for 10 minutes. Add the parsley and lemon juice and stir to combine.
Nutritional Information: 251 calories; 42 g carbohydrates; 19 g protein; 4 g fat; 854 mg sodium; 12 g fiber; 4 g sugars; 19 mg vitamin C
No comments:
Post a Comment