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Heat the olive oil in a large, high-sided skillet over medium-high heat. When shimmering, add the onions and cook, stirring often, for 20-25 minutes until browned caramelized. If the onions start to look dry or burn at any point, deglaze the pan with a splash of broth until they reach a jammy consistency.
While the onions caramelize, add the miso to a small bowl with 2 tbsp of water. Whisk together until smooth and set aside.
Add the garlic, beans and remaining broth to the pan. Bring to a boil and simmer for 5-10 minutes or until thickened. Turn off the heat and stir in the chopped kale, covering the pan to allow it to wilt.
Stir in the miso mixture and lemon juice. Serve with a drizzle of olive oil, lots of freshly ground black pepper and crusty bread.