Minestrone Soup

1 C. dried Kidney Beans
1/2 C. dried Chickpeas
2 strips Kombu, each 2 inches long
1 Leek,white/green separated, diced small
4 oz. Brown Rice Noodles, cooked for a stir-fry
1/2 Onion, diced
4 cloved Garlic, minced
1 Tbsp. dried Basil
1/2 Tbsp. dried Oregano
1 1/2 C. carrots, sliced rounds
2 quarts Water
1/2 head Cauliflower, cut small
1 tsp. Salt
1 Tbsp. Mirin
1/4 C. + 2 Tbsp. Brown Rice Syrup
1 Tbsp. Balsamic Vinegar
1 1/2 Tbsp. Tamari
Pinch of Black Pepper
3 stalks Celery, diced
1 1/2 Tbsp. Miso

Soak Chickpeas and Kidney Beans separately overnight with a piece of Kombu in each soaking bowl.  For Chickpeas: Rinse and cover with 2 inches of water in a pressure cooker; include the Kombu inside.  Bring to boil, cover, bring to pressure, and cook for 1 hour on high pressure.  Kidney Beans: Same as chickpeas, but for 45 minutes on high pressure.  In a large soup pot, water saute white part of leeks, onion, garlic, basil, and oregano for 5 minutes.  Add carrots and saute for 3 minutes.  Add water, cauliflower, salt, mirin, brown rice syrup, balsamic vinegar, tamari, and black pepper.  Cook covered over medium heat for 30 minutes.  Add chickpeas and kidney beans and simmer for 15 minutes.  Add celery, noodles, and green part of leeks and simmer for 6 minutes.  Dissolve miso in some of the soup broth and return to the pot.  Simmer for 3 minutes and serve.  Serves 12.

Adapted from The Great Life Cookbook.