Add miso and water, stirring to scrape up any browned bits that accumulated.
Add beans, tomatoes, potato, carrot, and all but 2 tablespoons of basil to the pot and stir to combine.
Bring to a low boil, stir and reduce heat to low. Partially cover the stockpot with the lid and allow to simmer over low heat for 30 minutes or until potatoes and carrots are fork tender, stirring occasionally and adding water as necessary to keep it from sticking.
Brown sausage in olive oil over medium heat.
Fill a bowl with stew and top with sausage. Garnish with basil ribbons and serve.
Recipe by My Earth Garden at http://www.myearthgarden.com/2015/11/white-bean-and-basil-stew/