Instructions: Makes 8 servings. VEGAN

This robust soup combines them with protein-rich beans and miso, a fermented soybean paste from Japan that looks like peanut butter.

In large soup pot over medium-high heat, saute onion and garlic in oil for 10 minutes, stirring frequently to prevent browning. Add celery, sweet potato or carrot and tomato. Continue to saute, stirring frequently, for 5 minutes, adding small amounts of stock if mixture dries out. Add remaining stock: bring to a boil.

Reduce heat to medium; add beans. Cover and simmer until beans are tender, 1 to 1 1/2 hours. Add kale; simmer covered 5 minutes. Pour 1/2 cup of broth from pot into small bowl. Add miso and stir until dissolved; add to pot. Add mirin and parsley; serve immediately.

Makes 8 servings.

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