Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
15 Mins
Total Time
30 Mins
Yield
Serves 4

For a vegetarian version of this bean soup, substitute the chicken broth for a vegetable mushroom broth. Garnish with a tomato-chive crostini for added crunch to this 30 minute soup.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Heat oil in a large Dutch oven over medium heat. Add onion, garlic, and thyme; sauté 6 minutes. Stir in miso; cook 1 minute. Add 1 cup stock, stirring until miso dissolves. Stir in remaining 3 cups stock. Lightly mash 1 cup beans. Add mashed beans, remaining 1 cup beans, salt, bay leaves, and black beans to stock mixture in pan; bring to a simmer. Reduce heat, and simmer 15 minutes. Remove pan from heat; discard bay leaves. Stir in spinach until wilted.

Step 3

Arrange bread slices on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until toasted. Combine tomato and chives in a bowl. Divide tomato mixture evenly over bread. Place about 1 1/2 cups soup in each of 4 bowls; top each serving with 2 topped bread slices.

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