Pesto white beans in a miso broth

White beans and pesto are a match made in heaven. This simple, rustic & deeply nourishing dish has everything going for it. Punchy fresh flavour that screams of summer, heaps of fibre and a solid amount of plant protein. The excess amounts of finely grated parmesan really tops it off.

I love the miso broth that brings it all together - when you spoon it into your mouth - you just know its doing you good.

If your family and friends are like me and are total pasta fiends, feel free to add some small pasta shape like cavatelli or orecchiette here too.

INGREDIENTS

For the pesto (makes a few cups)

2 bunches of the best basil you can get your hands on, big stalky bits removed, washed and patted dry

¾ cup pine nuts, lightly toasted in a dry pan (just do NOT burn them!)

½ cup - 1 cup good quality Australian EVOO

1 cup freshly grated Parmiggiano Reggiano (parmesan cheese)

2 cloves garlic, lightly bashed and peeled

S&P

The rest

EVOO

2 tins of white beans - either cannellini or butter beans work well here - you could do a mix - washed and drained

3-4 cloves garlic, finely chopped

2-3 tinned anchovies (optional)

1 tbsp miso paste

1/2 cup chicken bone broth (I use home made, or from bone broth concentrate like Nutriorganics)

1 cup freshly boiled water, allowed to cool slightly

1 cup Parmeggiano reggiano, freshly grated

Fresh basil leaves, for garnish

A drizzle of red wine vinegar

Finely grated rind & juice of 1 lemon

SS & pepper

Chilli flakes (optional)

METHOD

First make the pesto: in a blender pulse the toasted pine nuts until crumbly. Add all the other ingredients and pulse until its the consistency that you like - we like ours quite smooth. If you need to add more olive oil to loosen it up, go for it. Season to taste and set aside.

Then cook the beans: in a medium pan or shallow cast iron pot, heat the olive oil over medium heat. Add the garlic & anchovies and cook until fragrant and starting to brown a little. Add the white beans and stir for moment to cover them in the garlicky goodness, and then add the broth. Allow to simmer and reduce for a few minutes so the beans heat through.

Turn the beans off the heat, allow to cool for a minute (otherwise the pesto can turn black) and then stir through the lemon rind, most of the juice and another few tablespoons of parmesan and allow it to melt and ooze through. From there, fold through about ½ cup of the pesto until all the beans are green and gorgeous.

In a seperate bowl, combine the miso paste and hot water and stir to dissolve - its important the water isn’t rapidly boiling as that will kill all the amazing bacteria in the miso.

To serve, place the pesto beans in a shallow bowl and carefully pour over the miso broth until the consistency is to your liking. Gently mix it all together so it combines nicely. You don’t want the beans to be drowning, but you do want it to feel brothy and nourishing.

Garnish with more parmesan, basil, sea salt, pepper & lemon juice to taste plus a good drizzle of EVOO & a little vinegar for acidity. You could also sprinkle over some chilli flakes if you like a little heat.

Buon appetito 🍋