Instructions: Cut and dice vegetables. The vegetables can be sliced using a food processor if you are not particular about the size of cut. Saute the chopped vegetables in the soybean oil over medium heat in a Dutch oven pan for 8-10 minutes. Add water and remainder of ingredients except for the miso, simmer for 10 minutes or until macaroni is al dente. Mix the miso with a little water to make a smooth paste and add to soup the last five minutes.

Yield: 10 servings.

NOTES : I cant imagine that these needs the full 1/4 cup oil for sauteing. Id use a teaspoon or two. But the addition of soybeans to minestrone sounds delicious.

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