Veggie Soup with Basil Sauce recipe

8 servings

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.