Sort ingredients
rebeccaiross
QR Code
Listen
Pdf
In a soup pot over medium heat, warm the olive oil.
Add the shallots and a sprinkle of salt and cook, stirring occasionally, until they are completely soft and caramelized, 10 to 15 minutes.
Add the garlic and continue to cook for a minute or two.
Stir in the vegetable broth and cabbage; cover and cook until the cabbage is tender but not mushy, about 15 minutes.
Uncover and stir in the beans and their broth along with the miso.
Simmer until the beans are warmed through, about 10 minutes.
Taste and adjust the seasonings with lemon juice, salt, and pepper.
Serve the soup garnished with chile oil or chile flakes, fresh parsley, and croutons.