Directions

1. Chop onion and celery. Finely chop kale (including ribs) to make 3 cups. Thinly slice carrot. Finely chop rosemary, if you haven’t already. Chop garlic, keeping it separate from the other ingredients. Drain and rinse beans and set aside.
2. Heat olive oil in a soup pot or large saucepan over medium heat. Add onion, celery, kale, carrot, rosemary, sage, and pepper and cook, stirring occasionally, until vegetables begin to brown, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 45 seconds.
3. Now add 4 cups vegetable broth and the beans to the pot. Increase heat to high and bring soup to a simmer. Reduce heat and simmer uncovered, stirring occasionally, until flavors have melded and vegetables are tender, about 20 minutes.
4. Put miso in a small bowl. Ladle about 1/2 cup of the soup liquid into miso and whisk to combine. Pour mixture back into the soup and stir thoroughly. Taste soup and add salt and pepper if you like, plus a little more broth if you’d like a thinner texture.