Ingredients
- 3 tbsp olive oil, separated
- 1 14 oz can cannellini beans (white/navy or butter beans also works)
- 2 tsp Berbere Ann spice blend
- 2 tbsp tomato paste
- 2 cups chopped mushrooms (any variety will do)
- 1 medium onion diced
- 2 garlic cloves, minced
- 2 tbsp yellow miso paste
- 1 cup vegetable stock
- ¼ cup fresh chopped parsley
- 4 hard/soft boiled eggs for serving
- ½ cup coconut or dairy cream (optional)
- crusty bread for serving
- 1 tsp sea salt, separated
- fresh pepper
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