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