|Tomatoes||1 Pound, cored and quartered (2 Large Pieces)|
|Garlic||5 Clove (25 gm), chopped|
|Chopped fresh basil||3 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|All purpose potato||1 Large, peeled and coarsely diced to make 1 1/4 cups|
|Thickly sliced carrots||1 Cup (16 tbs)|
|Coarsely chopped scallions||3⁄4 Cup (12 tbs)|
|Low sodium chicken stock||1 Cup (16 tbs)|
|Cooked red kidney beans||1 Cup (16 tbs)|
|Green peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Chopped fresh parsley||1 Tablespoon|
1. Place the tomatoes, garlic, basil and Parmesan in a food processor or blender, and process just until blended, scraping down the sides of the container with a rubber spatula.
2. Melt the butter in a medium-size saucepan over medium-high heat. Add the potato, carrots and scallions, and saute 3 to 4 minutes, or until the scallions are limp. Add the tomato mixture, stock, kidney beans and 1/2 cup of water, and bring to a boil. Cover the pan, reduce the heat to low and simmer 20 to 25 minutes, or until the potato is tender.
3. Add the peas, parsley and salt, and cook another 5 minutes.