Veggie Soup with Basil Sauce

A tomato-basil pesto is added to this vegetarian kidney bean and red potato soup with corn, green beans, and carrots, seasoned with tamari.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 182 Calories

Ingredients

• salt and pepper to taste
• 3 cloves garlic, minced
• 6 cups water
• 1 (15 ounce) can kidney beans
• 6 tablespoons soy sauce
• 1 bay leaves
• 1 cup fresh green beans, cut into 2 inch pieces
• 0.5 cup chopped onion
• 0.5 cup chopped carrot
• 0.33333298563957 cup olive oil
• 0.33333298563957 cup grated Parmesan cheese
• 0.75 cup fresh corn kernels
• 0.25 cup coarsely chopped fresh basil
• 0.5 cup cubed potatoes
• 0.33333298563957 cup tomato puree

Recipe Instructions

Step 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.)

Step 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.