Cabbage and beans may not be the most glamourous duo, but they have a lot of chemistry! Some of their greatest hits: roasted, shredded in a salad, or braised in a soup, like this one or the one below. We gave this hearty soup a flavor boost with a spoonful of miso and a drizzle of chile oil.

• 3 tablespoons olive oil
• 2 large shallots, thinly sliced
• 3 garlic cloves, thinly sliced
• 3 cups vegetable broth 
• 1 tablespoon white miso (we used Shared Culture's Butter Bean White Miso) 
• 1/2 head of green cabbage, roughly chopped (about 6 cups)
• 2 cups cooked Christmas Lima beans or Large White Lima beans, plus 1 cup bean broth
• Salt and pepper to taste
• Fresh lemon juice, to taste
• Chile oil or chile flakes, for garnish
• Chopped parsley, for garnish
• Croutons, for garnish

Serves 4

1. In a soup pot over medium heat, warm the olive oil. Add the shallots and a sprinkle of salt and cook, stirring occasionally, until they are completely soft and caramelized, 10 to 15 minutes. Add the garlic and continue to cook for a minute or two. Stir in the vegetable broth and cabbage; cover and cook until the cabbage is tender but not mushy, about 15 minutes. 
2. Uncover and stir in the beans and their broth along with the miso. Simmer until the beans are warmed through, about 10 minutes. Taste and adjust the seasonings with lemon juice, salt, and pepper. 
3. Serve the soup garnished with chile oil or chile flakes, fresh parsley, and croutons.