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Veggie Soup with Basil Sauce
Photo: Cala

Veggie Soup with Basil Sauce

15 ingredients 5 min + 25 min 8 servings openrecipes
Veggie Soup with Basil Sauce

"A delicious stock soup with a robust basil tomato sauce. Wonderful any time of year! This is a great soup because you can vary the vegetables according to your taste or whatever is in season. And, of course, the flavors are even better on the second and third day!"

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Estimated Nutrition (whole recipe, rough)

723
Calories
31g
Protein
23g
Fat
107g
Carbs

Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 15 portions →
Ingredient Portion assumed kcal
Potato 1 medium (173g) baked 161
Olive Oil 1 tbsp (14g) 119
Kidney Bean 1/2 cup canned (128g) drained 112
Parmesan Cheese 1 oz (28g) 110
Corn 1/2 cup kernels (82g) 77
Onion 1 medium (110g) 44
Green Beans 1 cup (100g) 31
Carrot 1 medium (61g) 25
Tomato 1 medium (123g) 22
Soy Sauce 1 tbsp (15ml) 9
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Bay Leaf 1 leaf (0.6g) 2
Basil 5 leaves fresh (2.5g) 1
Salt 1 tsp (6g) 0
Water not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 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

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By allrecipes · Recipe sourced from openrecipes

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