In a food processor, blend the basil, garlic, miso and olive oil together to form a paste.
Sprinkle a little lemon juice over the pesto to stop it discolouring.
Bring the vegetable stock to the boil and add the chopped vegetables and simmer for 10 minutes. Add the beans and simmer for a further 2 minutes. Top with pesto and season with black pepper.
Note : The pesto can also be used on sandwiches, over grilled fish, mixed through buckwheat noodles, or with grilled veggies on an antipasto plate.
Makes 4 servings