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Veggie Soup with Basil Sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Vegetarian kidney bean and red potato soup with tomato-basil pesto, corn, green beans, carrots, and tamari seasoning.
Ingredients:
  • 0.5 cup cubed potatoes
  • 0.5 cup chopped onion
  • 0.5 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
  • 0.75 cup fresh corn kernels
  • 0.25 cup coarsely chopped fresh basil
  • 0.33333298563957 cup tomato puree
  • 3 cloves garlic, minced
  • 0.33333298563957 cup olive oil
  • 0.33333298563957 cup grated Parmesan cheese
  • salt and pepper to taste
Instructions:
  • Combine potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf, and water in a large pot over high heat. Once boiling, reduce heat to low and simmer for 20 minutes until vegetables are tender, ensuring there's enough water to cover the vegetables.
  • Once the soup is cooked, stir in the beans and corn and let it simmer for an extra 5 minutes. For the sauce, blend basil, pureed tomatoes, garlic, oil, Parmesan cheese, salt, and pepper until smooth. Fold the sauce into the soup and serve.

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