1: Slice the onions and sweat them with salt until caramelized and sticky for about 20-25 minutes on low heat.
2: Add the garlic about 5 minutes before the onions are done.
3: Add drained butter beans and stock to the pot.
4: In a bowl, mix miso with a bit of reserved stock until smooth, then add this to the pot.
5: Let it all simmer on low heat for 5-10 minutes.
6: Serve topped with parsley and crusty bread.
