Miso Minestrone Soup

What’s more warming (and satisfying) than a hearty winter Minestrone stew seasoned with Miso Master Organic Traditional Red Miso served with Organic Chef Tom's freshly baked Vegan Corn Bread!

INGREDIENTS

• 3 cups water
• ¾ cup carrots, chopped
• ¾ cup zucchini, sliced or chopped kale 
• 1½ Tbsp fresh basil, finely chopped
• 1 bay leaf
• 1 cup crushed tomatoes
• ¾ cup celery, Chopped
• 1 cup onion, Chopped
• ¼ tsp black pepper
• ¼ tsp thyme
• ¼  Organic Planet Pasta, broken into 3 sections
• 1/4 cup Miso Master Organic Traditional Red Miso 

INSTRUCTIONS

1. In a large soup pot, combine water, tomatoes, vegetables, herbs, and spices. Heat to a boil and simmer 30 minutes.
2. Add pasta and cook until pasta is done. Remove from heat.
3. In a separate bowl, mix miso with a little soup broth until dissolved. Stir into soup, simmer for 3 minutes, serve and enjoy!