Greens & Beans Miso Soup
A tasty high protein, high nutrient soup for anyone, especially those who eat vegan will really enjoy this flavorful Greens & Beans Miso Soup
Watch Chef Debee making Greens and Beans Miso Soup on YouTube
A TOTALLY GLUTEN FREE DISH
Ingredients
1 pound extra-firm tofu cut into cubes
1 bunch organic Kale, leaves cut into small pieces
4 garlic cloves chopped
1/2 cup onion finely diced
1/4 cup carrot thinly sliced
2 tablespoons Red Miso
lightly salt
pepper to taste
4 cups chicken stock (vegetarians, use vegetable stock)
2 cups water
3 tablespoons olive oil
1 can cannellini beans undrained
chives chopped to top each plate
pecorino/romano cheese grated to top each plate
Directions
1. In a large saucepan heat olive oil and brown garlic, then add carrots and brown, then add onion and brown
2. Add the cut up kale leaves and let wilt about 2 minutes
3. Add the 4 cups stock and 2 cups water with salt & pepper and bring to a simmer with lid on for 10 minutes
4. Be sure to dry the tofu block with a towel and then cut into bite size cubes
5. Brown cubed tofu in 2 tablespoons of oil in a hot skillet & set aside
6. Add the can of cannellini beans with liquid and the 2 tablespoons Miso and browned tofu to pot
7. Simmer covered for only 5 more minutes
8. Serve in bowls and top with chopped chives and sprinkled pec/rom grated cheese
* Visit my Food Facts page for information on Miso
* Use Miso as an ingredient in marinades for meat, fish or poultry