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  • 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.