Ingredients Jump to Instructions ↓

  1. 1/2 cup cubed potatoes

  2. 1/2 cup chopped onion

  3. 1/2 cup chopped carrot

  4. 1 (15 ounce) can kidney beans

  5. 6 tablespoons soy sauce

  6. 1 bay leaves

  7. 6 cups water

  8. 1 cup fresh green beans, cut into 2 inch pieces

  9. 3/4 cup fresh corn kernels

  10. 1/4 cup coarsely chopped fresh basil

  11. 1/3 cup tomato puree

  12. 3 cloves garlic, minced

  13. 1/3 cup olive oil

  14. 1/3 cup grated Parmesan cheese

  15. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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.


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