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Ingredients
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½ cup cubed potatoes
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½ cup chopped onion
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½ cup chopped carrot
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1 (15 ounce) can kidney beans
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6 tablespoons soy sauce
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1 bay leaves
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6 cups water
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1 cup fresh green beans, cut into 2 inch pieces
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¾ cup fresh corn kernels
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¼ cup coarsely chopped fresh basil
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⅓ cup tomato puree
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3 cloves garlic, minced
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⅓ cup olive oil
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⅓ cup grated Parmesan cheese
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salt and pepper to taste
Directions
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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.)
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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.
Nutrition Facts (per serving)
182 | Calories |
10g | Fat |
17g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 182 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 10% |
Cholesterol 3mg | 1% |
Sodium 853mg | 37% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 5g | 18% |
Total Sugars 2g | |
Protein 6g | 12% |
Vitamin C 9mg | 9% |
Calcium 72mg | 6% |
Iron 2mg | 8% |
Potassium 189mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.