Ingredients:

1 yellow onion, diced
1/3 cup water
6 cloves garlic, minced
2 carrots thinly sliced
1 tablespoon fresh thyme leaves, minced
1 can light or reduced-fat coconut milk
1 tablespoon white or yellow miso paste
1 can diced tomatoes, drained
2 cans cannellini beans, drained and rinsed
1/4 teaspoon ground cumin
1 teaspoon hot or sweet paprika (not smoked)
1/2 teaspoon red chili flakes (add more to taste)
Salt to taste
Black pepper to taste
6–8 cups shredded Tuscan (lacinato) kale, tough stems removed

INSTRUCTIONS
Heat a deep nonstick pan over medium heat. Add the diced onion and a pinch of salt and stir together for 1 minute. Add the carrots and the water and bring to a simmer. Cook for 5 to 10 minutes, or until the onion and carrots are softened and the water is mostly evaporated. Add the garlic and thyme leaves to the pan. Stir frequently for 2–3 minutes to prevent the garlic from burning. Stir in the coconut milk, miso, tomatoes, cannellini beans, cumin, paprika, pepper flakes, salt, and pepper. Gently stir to combine thoroughly. Add the kale and stir again to mix all ingredients. Bring the bean mixture to a simmer and cook for another 10-15 minutes until the mixture has thickened and is creamy and the kale is tender.