Almost any combination of vegetables can be used in this soup. Use whatever your children like best.
1 medium onion, minced
1 clove garlic, minced
1 stalk celery, minced
2 teaspoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1 bay leaf
6 cups vegetable stock or water
1/4 cup crushed hiziki (optional)
1 large carrot, diced
1 cup sliced green beans (1/2-inch pieces)
1/2 cup chopped cauliflower
1/2 cup corn kernels (fresh or frozen)
4 cups diced tomatoes (fresh or canned) with juice
2 cups cooked adzuki beans (see below)
1/2 cup minced kale, collards, or other leafy greens
1/4 cup minced fresh parsley
1 1/2 teaspoons sea salt
black pepper to taste
8 ounces whole grain pasta noodles (uncooked)
1 tablespoon miso
Place onion, garlic, celery, and oil in large soup pot. Sauté vegetables 5 to 10 minutes over low heat, or until they are soft. Stir in basil, oregano, fennel, and bay leaf. Add water, hiziki, carrots, green beans, and cauliflower. Cover and bring to a boil over high heat. Reduce heat and simmer 20 minutes, or until vegetables are soft. Add corn, tomatoes, cooked adzuki beans, greens, parsley, salt, black pepper, and noodles. Simmer 5 to 10 minutes, or until pasta is tender but not mushy. Remove from heat. Stir in miso. Serve with grated parmesean cheese if desired.
Yield: 8 to 10 servings
Note: Cook your own adzuki beans as follows, or use canned beans. Kidney or pinto beans also work well in this soup.
Cooking Adzuki Beans
Place 1 cup adzuki beans, 4 cups water, and 1/2 strip kombu (optional) in heavy pan. Cover and bring to boil over high heat. Reduce heat and simmer 50 minutes, or until beans are tender.
Yield: About 2 1/2 cups