Shortcut Brothy Beans With Tomatoes and Garlic | VegNews

Ingredients

• ¼ cup olive oil, more for garnish
• 1 tablespoon tomato paste
• 2 large shallots, thinly sliced (about 1 cup)
• 5 garlic cloves, minced
• 1 tablespoon fresh thyme
• 2 cups
• vegetable broth
• ¼ teaspoon fine salt
• ½ teaspoon black pepper
• 2 (14-ounce) cans butter or cannellini beans, drained and rinsed 
• 1 tablespoon
• white miso
• 3 cups packed chopped
• Swiss chard, spinach, or lacinato kale
• Lemon wedges, for serving
• Grilled crusty bread or focaccia, for serving