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Brothy Beans + Sweet Potato
Is it a soup or is it a stew? Who knows. All we know is this gorgeous brothy bowl of beans, sweet potato, miso and lemon is exactly what we need right now.
Ingredients
Ingredients
- sweet potatoes, rinsed + cut into 1cm rounds
- olive oil
- salt + pepper
- onion, peeled + finely chopped
- carrots, chopped
- garlic cloves, peeled + finely chopped
- fresh rosemary, leaves chopped
- fresh thyme, leaves chopped
- vegetable stock
- miso paste, we use white
- tins of butter beans, drained + rinsed
- spinach
- lemon, zest + juice
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Line a baking tray with greaseproof paper and add the sweet potatoes. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 20 - 25 minutes or until cooked through, turning once after 15 minutes.
- 3
Meanwhile, heat 1 tablespoon of olive oil in a non-stick pan. Add the onion and carrots and cook for 4 minutes.
- 4
Add the garlic and herbs and cook for 1 more minute.
- 5
Add the stock and miso, and cook for 2 minutes.
- 6
Add the beans and bring to boil then reduce to a simmer and cook for about 3-4 minutes until the broth thickens a little.
- 7
Add the spinach for 30 seconds or until wilted. Season to taste with more salt and pepper.
- 8
Turn off the heat and stir through the zest and juice from the lemon. Serve in bowls with the sweet potato.
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