Veggie Soup with Basil Sauce

½ cup cubed potatoes

½ cup chopped onion

½ 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

¾ cup fresh corn kernels

¼ cup coarsely chopped fresh basil

⅓ cup tomato puree

3 cloves garlic, minced

⅓ cup olive oil

⅓ 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.