Macrobiotic Miso Minestrone

by Lisa Batson, CNP

1 ½ cups red kidney beans

1 bag brown rice macaroni

3 cups collard greens, chopped

2 cups butternut squash, thinly chopped

3 carrots, thinly chopped

3 stalks celery, thinly chopped

1 medium onion, thinly chopped

¼ cup white miso

1 piece kombu

2 bay leaves

10-12 cups water

4 cloves garlic, minced,

2 tbsp ginger, minced

¼ cup grapeseed oil

Preparation:

In large pot, sautee grapeseed oil and onion for a couple minutes. Add onion, garlic, ginger, butternut squash, celery and carrot and cook on medium to 7-10 minutes.

In a separate pot, bring water to a boil, add macaroni and reduce heat until lightly cooked. Drain and set aside noodles.

Add water to large pot with sautéed vegetables, increase heat to medium-high. Add kombu, bay leaves, and miso when water is close to boiling. Let simmer for 20-30 minutes. After this time, add collard greens, kidney beans and macaroni and simmer for anther 10-15 minutes. Serve hot, chill and re-serve, or freeze for keeping.