Step 1

1 In a Dutch oven or large saucepan over medium heat, heat the olive oil until it shimmers

Step 2

2 Add the shallots and tomato paste and cook, stirring frequently, until the shallots are soft, about 5 minutes

Step 3

3 Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute

Step 4

4 Add the broth, pepper and salt, cover, and bring to a boil

Step 5

5 Reduce the heat to medium-low, cover and simmer until the flavors meld, about 5 minutes

Step 6

6 Add the beans, stir to combine, cover and cook until they are warmed through, about 10 minutes

Step 7

7 Remove from the heat and stir in the miso until fully dissolved

Step 8

8 Stir in the Swiss chard

Step 9

9 Taste, and season with more salt as needed

Step 10

10 Drizzle the beans with olive oil, if you’d like, and serve them hot with lemon wedges on the side and bread for dipping, if using