The best soups aren’t just delicious, they’re easy to make, too.
This vegetarian bean recipe delivers on both accounts, thanks to pantry ingredients and an infusion of white miso.
Serve with toasted, crusty bread and a spicy, light red wine like pinot noir.
Photo: Caitlin Bensel
Add onion, and cook, stirring occasionally, until translucent, about 5 minutes.
Reduce heat to medium, and simmer until beans are very soft, about 15 minutes.
Transfer bean mixture to a blender; add miso.
Process until smooth, about 30 seconds.
Transfer mixture back to pot over medium-low.
Add butter and vinegar, and stir until butter melts.
Serve immediately topped with remaining 2 tablespoons olive oil and 1 teaspoon rosemary leaves.
