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Brothy Beans & Greens with Aged Parm

Cozy, savory, and weeknight-easy, this Brothy Beans & Greens bowl is basically a hug in a pot. A quick miso-spiked broth turns pantry beans into something deeply flavorful, then you finish with a drizzle of olive oil and shavings of Aged Parm for that tangy, bright lift.

2-4

Serves:

Prep:

10 minutes

Cook:

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Ingredients:

  • 2 Tbsp olive oil, plus more to finish

  • 2 cloves garlic, minced (or 1 tsp garlic powder)

  • 1/2 tsp onion powder (optional)

  • 1/4 tsp red pepper flakes (optional)

  • 4 cups water

  • 1–2 Tbsp miso (white or mellow miso is best)

  • 1 can cannellini beans (or chickpeas), drained and rinsed

  • 1 bunch greens (kale, chard, and/or spinach) torn or cut into 3-inch pieces

  • Salt and black pepper, to taste

  • 1–2 tsp lemon zest or a small squeeze of lemon (optional)

  • Aged Parm, for shaving/grating on top

Instructions:

  1. In a pot over medium heat, warm the olive oil. Add garlic (and onion powder/red pepper flakes if using) and cook 30–60 seconds, just until fragrant.

  2. Add the water and bring to a gentle simmer.

  3. Turn heat to low. In a small bowl, whisk miso with a few spoonfuls of the hot water until smooth, then stir it back into the pot. Keep it at a gentle simmer (avoid a rolling boil).

  4. Stir in the beans and simmer 5–8 minutes so they soak up flavor.

  5. Add greens and simmer until tender (kale/chard 3-5 minutes, spinach only needs 1–2 minutes).

  6. Taste and adjust with salt and lots of black pepper. Finish with a drizzle of olive oil and a generous shaving/grating of Lemon Pepper Parm.Optional: add lemon zest or a tiny squeeze of lemon for extra brightness.

Pro Tip: For an even easier and faster version, use 4 cups store-bought vegetable broth in place of the first six ingredients, then add the beans and greens.

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