- 3/4C (109g) Celery
- 3/4C (104g) Bell Pepper
- 1C (137) Onion
- 1/4C (40g) Garlic
- 1/3C (20g) Parsley
- (170g) Olive Oil
- 1 Tbsp (20g) Miso
- 8C (432g) Portabella Mushroom
- 6 & 3/4C (1,150g) Tomato
- 1C (250g) White wine
wash all of your produce. Fine dice the carrots, onion, bell pepper, and celery. remove the stems from the parsley rough chop. rough chop the garlic.Remove the stems from the mushrooms. Chop into half inch cubes. Remove the tough parts from the stems and cut into cubes as well. Remove the stems from the tomatoes and cut into chunks. In a large pot or Dutch oven add the oil and bring to medium heat. Add the Celery, carrots, bell pepper, parsley, onion, garlic, miso, and sweat on low for 10 minuets. season to taste. Increase the heat to medium and add the mushrooms. Sautee for 5 minuets . Add the tomatoes and white wine and give it a stir. season with salt. Reduce heat to medium low and simmer with the lid for 30 minuets. Stir every 5 to 10 minuets, Remove the lid and simmer for another 30 minutes. Stir every 5 to 10 minuets. after simmering remove from heat and season again to taste. Cool down and save for later or serve with pasta.
