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Miso-White Bean Stew

Elena Besser

Chef notes

Miso paste is the secret to making this stew so deeply flavorful. When paired with the earthy beans, fresh greens and fragrant aromatics the combination is much greater than the sum of its simple — and healthy — parts.

Technique tip: Remove the Parmesan rinds from the stew before serving.


  • 3 tablespoons olive oil, divided
  • 1/2 large yellow or white onion, diced
  • 2 stalks celery, diced
  • Kosher salt
  • 3 cloves garlic, thinly sliced
  • 1/4 cup miso paste
  • 1 teaspoon crushed red pepper flakes
  • 1 (32-ounce) container chicken broth
  • 2 cups leftover marinated white beans (recipe linked above)
  • Parmesan rinds (optional)
  • 2 cups greens (kale, spinach or swiss chard)
  • Freshly ground black pepper
  • 1 cup cooked grains such as farro, rice, or quinoa (optional)
  • 4 eggs
  • 1 cup fresh herbs such as parsley, dill, basil or chives (optional)



In a large pot or Dutch oven, add in 2 tablespoons olive oil, diced onion and diced celery. Season with kosher salt and cook over a medium-low heat, stirring occasionally, until slightly translucent, 4-5 minutes. Add thinly sliced garlic, stir to combine and continue to cook for an additional 2 minutes.


Add miso paste and 1 teaspoon chili flakes. Stir to combine and cook about 2 minutes, until the chili flakes are fragrant and the miso paste is slightly broken down.


Deglaze the pot with chicken broth, stirring to combine. Add in marinated beans and stir to combine. Add in optional Parmesan rinds. Continue to cook over a medium-low heat, until the beans have warmed through, 4 minutes. Add in 2 cups of greens, stir and cook until wilted, an additional 3-5 minutes. Add more kosher salt and freshly ground black pepper to taste. Add in optional grain and stir to combine. Keep warm on the stovetop at a simmer until you are ready to serve.


In a separate large skillet, over a medium heat, add 1 tablespoon of olive oil. Once shimmering, crack in four eggs and fry 2-3 minutes, until the white is set and the edges are lacy, using a spoon to baste the eggs in the residual olive oil to ensure the white is set.


To serve, ladle bean stew into a bowl and top with an egg and optional fresh herbs.