Step 1

Wash and dry escarole. Roughly chop. Thinly slice white and light green sections of leeks.

Step 2

Heat dutch oven or large soup pot over medium heat. Saute leeks in olive oil or vegetable broth for 3 minutes. Sprinkle with salt and pepper and add garlic, stirring constantly for 1 minute.

Step 3

Stir in escarole and cook for 2 minutes, stirring as it wilts.

Step 4

Add tomatoes, beans and broth. Stir well.

Step 5

Bring to a boil and then reduce heat to medium low to simmer for 10 minutes.

Step 6

Whisk miso with 1/4 cup water and then mix into the soup until heated through.

Step 7

Sprinkle with nutritional yeast, mix well and ladle into bowls while still hot.

Step 8

Garnish with additional nutritional yeast and crushed red pepper if you like a little heat.