- 1 tbsp olive oil
- 1 clove garlic, chopped
- 2 tbsp white onion, chopped
- 1 cup vegetable or chicken broth
- 1 cup water
- 1/2 can tomatoes, diced, salt-free, and pureed in a food processor
- 1/2 cup butternut squash, peeled and cut into cubes
- 1 stalk celery, sliced
- 1 cup kale, chopped
- 1/2 cup sweet potato, peeled and cut into cubes
- 1/2 cup zucchini, sliced
- 1 tsp oregano, dried
- 1/2 tsp basil, dried
- 1/2 cup adzuki beans, cooked
- 2 tsp miso
- Black pepper to taste
- 1/4 cup whole wheat or whole grain noodles, bean or brown rice noodles, cooked
Place the olive oil in a saucepan with the onions. Cook until onions are slightly translucent. Add the garlic, broth, water and tomatoes. Bring to a boil. Add the squash, kale, sweet potato, oregano and basil. Bring to a boil again and lower to a simmer. Cover and let cook for 5 minutes. Add the zucchini and continue to cook until the vegetables are soft. Add the beans and noodles just to heat. Remove from heat and add the miso. Season with black pepper to taste. Serve.
