In a large pot, heat 1 tablespoon of neutral cooking oil over medium heat. Add finely chopped shallots and sauté for about 1 minute until they begin to soften and turn translucent.

Carefully place halved Roma tomatoes cut-side down in the pot. Turn the heat to high and let them cook for 3-4 minutes until they develop a lovely char.

In the flavorful pot, create a small space and add 2 tablespoons of white miso paste. Mash the miso into the pot and sauté for about 45 seconds until aromatic and slightly browned.

Pour in 4 cups of vegetable stock and whisk to combine, ensuring the miso is fully dissolved. Bring the mixture to a gentle simmer and adjust seasoning with salt and pepper.

Stir in 1 can (15 oz) of drained cannellini beans, bring it to a vigorous boil for a couple of minutes, then reduce heat to low and simmer uncovered for about 10-20 minutes.

Remove from heat and stir in a handful of fresh parsley. Ladle into bowls, garnishing with extra parsley and drizzle of oil if desired.