Ingredients: 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 green beans, trimmed and 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 Total time: 30 min Directions:1. 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.) 2. 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. |