Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

Adam Hickman
Recipe by Cooking Light March 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

368 calories; fat 4.6g; saturated fat 0.7g; mono fat 2.8g; poly fat 0.7g; protein 25g; carbohydrates 58g; fiber 13g; cholesterol 0mg; iron 7mg; sodium 668mg; calcium 187mg; sugars 4g; added sugar 0g.
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