Vegan Miso Brothy Beans

Cook the shallots:
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.
Char the tomatoes:
3 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.
Brown the miso paste:
5 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.
6 Pour in the vegetable stock and whisk the miso into the broth until completely combined. Taste and season with salt and pepper.
Simmer the brothy beans:
8 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.
To serve:
10 Ladle the broth into bowls and garnish with more parsley and a drizzle of oil, if desired!