- 1/2 cup cubed potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 (15 ounce) can kidney beans
- 6 tablespoons soy sauce
- 1 bay leaves
- 6 cups water
- 1 cup fresh green beans, cut into 2 inch pieces
- 3/4 cup fresh corn kernels
- 1/4 cup coarsely chopped fresh basil
- 1/3 cup tomato puree
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- salt and pepper to taste
- In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
- When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.
05/08/2018
recipepes.com
Veggie Soup with Basil Sauce, recipe
PT15M
PT1H
5
455 calories
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