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+ servings

Miso Parmesan Butter Bean Soup

This Miso Parmesan Butterbean Soup is a delicious and healthy soup recipe.
5 from 1 vote
Prep Time 10 minutes
Cook Time 19 minutes
Course dinner
Cuisine high fiber, high protein, vegetarian
Servings 5
Calories 404 kcal

Ingredients
  

  • 1 tablespoon olive oil Use code avocadoskillet for 20% off the linked matcha
  • 1 onion - finely chopped
  • ~40 oz cooked butter beans I used 3 boxes of the linked beans
  • 4-6 cloves garlic - minced
  • 1 large carrot - roughly chopped about 2.5 cups carrots
  • 3 stalks celery - finely chopped
  • 2 tablespoons fresh chopped sage can sub 1 ½ teaspoons dried
  • 1 tablespoon fresh chopped rosemary can sub 1 teaspoon dried
  • 2 tablespoons miso paste mixed with 2 tablespoons water*
  • juice from ½ lemon
  • 6 cups vegetable broth, bone broth or chicken stock I used chicken bone broth for extra protein
  • ½ cup fresh grated parmesan
  • ¼-1 teaspoons salt adjust to your saltiness preference
  • 1 teaspoon paprika
  • ½ teaspoo black pepper
  • 2 cups finely chopped swiss chard, kale or green of choice can omit

optional toppings and sides

Instructions
 

  • Heat oil in pot over medium heat. Add onion, carrots and celery. Cook for 5 minutes. Add garlic and cook for another 3 minutes.
  • Add all remaining ingredients to the pot except for the chard. Bring to boil and lower to a simmer. Cook for 15-20 minutes, until veggies are fork tender.
  • Add greens to the pot and stir until wilted. Divide out and serve. I topped mine with a drizzle of olive oil and pinch of red pepper flakes and served with toasty sourdough.

Notes

*Whisk the miso paste with 2 tablespoons water into a "slurry" so it dissolves into the soup
This makes 5-6 servings, depending on how hungry you are.

Nutrition

Calories: 404kcalCarbohydrates: 55gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 685mgPotassium: 1342mgFiber: 18gSugar: 9gVitamin A: 3572IUVitamin C: 8mgCalcium: 200mgIron: 6mg
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