Step 1

Heat the neutral cooking oil in a wide pot over medium heat. Add the shallot and cook for 1 minute until just beginning to sweat.

Step 2

Place the tomatoes in an even layer in the pot. Ensure that they are on a cut side and not on the skin. Turn the heat to high and cook for 3-4 minutes until the tomatoes and shallots begin to char.

Step 3

Reduce heat to medium and add the miso paste into an open spot on the pot and mash it into the pot with a spoon. Cook for 45 seconds until it begins to brown slightly.

Step 4

Pour in the vegetable stock and whisk the miso into the broth until completely combined. Taste and season with salt and pepper.

Step 5

Add the beans and bring to a boil. Boil for a few minutes until the broth reduces slightly. Reduce heat to low and simmer for 10 minutes. Add the parsley and stir to combine.

Step 6

Ladle the broth into bowls and garnish with more parsley and a drizzle of oil, if desired!