INGREDIENTS

• 2 tablespoons olive oil
• 1 large leek, trimmed and sliced
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 2 (14 oz) cans cannellini or butter beans, drained and rinsed
• 2 ½ cups broth of choice
• 2 tablespoons miso paste
• 3 cups chopped kale, leaves only
• 1 teaspoon apple cider vinegar
• Salt and Pepper, to taste
• Grilled bread for serving
   

INSTRUCTIONS

1. Heat olive oil over medium heat in a large skillet and add leek and saute until softened – about 5 minutes.
2. Add garlic and red pepper flakes and cook for one minute more or until fragrant.
3. Add beans and broth and bring to a boil, cooking for 15 minutes or so until thickened.
4. In a small bowl, add miso paste and ladle about a half cup of the hot broth into the miso and mix until smooth.
5. Add kale to pot and stir until wilted.
6. Add vinegar, salt, and pepper and remove from heat.
7. Stir in miso broth mixture and taste, adjusting seasoning as needed.
8. Serve with bread brushed with olive oil and grilled until crispy.