This simple soup uses pantry and fridge staples for an easy, fast nourishing dinner. Salty, sweet miso paste and white beans make the broth ultra creamy and rich while lemon juice brightens it all up. The combination of beans and tofu or chicken packs in tons of protein and kale adds a healthy dose of iron and calcium-rich greens!
Ingredient highlight
Beans! are a great way to get protein along with a heavy dose of fiber, complex carbs, folic acid, iron, magnesium, and potassium to name a few. They are famous for making you fart (hehe) because of the specific sugars (oligosaccharides) they contain that we have trouble breaking down. Cooking your beans from scratch reduces the fart-causing substances!
Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, smashed
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes (optional)
- 6 cups water
- 2 (15 oz) cans white beans, drained and rinsed
- ½ lb boneless skinless chicken breast (about 1 breast)*
- 1 tbsp soy sauce or tamari
- 7 cups loosely packed greens of choice (kale, swiss chard, mustard greens, spinach, etc…)
- 1/4 cup mellow white miso pate
- 3 tbsp lemon juice
- 1 tbsp butter
- Fresh chopped herbs (scallions, cilantro, or parsley)
- Sriracha or chili oil (optional)
- *Or use 2 cups cubed extra firm tofu and add it after you blend the soup. If your chicken breast is really thick, cut in half lengthwise to help it cook faster.
Instructions
- In a large pot over medium heat, warm the oil. Add the onion, garlic, and salt and cook until softened, about 5 minutes, stirring occasionally. Stir in the red pepper flakes, if using, and cook for 30 more seconds.
- Add the water, beans, chicken and soy sauce. Bring to a boil over high heat, then reduce to low/medium-low and simmer for 10-15 minutes or until the chicken is cooked through. Transfer the chicken to a cutting board to shred up.
- Use an immersion blender to blend the beans/onion into the broth (or transfer about half or ¾ of soup to a blender and blend until smooth, then pour back into the pot). Remove about 1 cup of broth to use for the miso later, then stir in the greens and simmer until greens are wilted, about 3 more minutes. Turn off the heat.
- Add miso paste to a medium bowl, transfer the reserved broth into the bowl, and use a fork (or your immersion blender) to mash it up into a smooth paste. Transfer back to the pot along with the shredded chicken, lemon juice, and butter and stir until butter is melted.
- Serve topped with lots of herbs and sriracha or chili oil (I used the Chili Onion Crunch from Trader Joe’s), if using.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Smash 2 cloves garlic
- Chop 7 cups loosely packed greens of choice (kale, swiss chard, mustard greens, spinach, etc…)
- Chop herbs for topping (scallions or cilantro)
- Make the soup
Substitutions:
- To make vegan, use tofu and skip the butter. Top with olive oil.
- Stir in some cooked rice or serve with noodles for a heartier noodle soup.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days for chicken or 6 days for tofu. Freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave or on the stove until warmed through. Top with lots of herbs and sriracha, if using.
- Top with a fried or boiled egg.
- Stir in some cooked rice or serve with noodles for a noodle soup.
