Boil the potatoes in the 4 cups of water for 10 minutes or until tender. Mash the potatoes right in the pot or quickly pulse in a food processor or blender and place back in the soup pot. Place the Edensoy, beans, bonito flakes, onion, garlic, celery, sea salt and bay leaf in the soup pot with the mashed potatoes. Cover and bring to a boil. Reduce the flame and simmer for 10 minutes. Remove the bay leaf and add the parsley, pepper, nutmeg, oregano and basil. Simmer for 2 to 3 minutes.
Per serving - 262 calories, 1 g fat (2% calories from fat), 13 g protein, 50 g carbohydrate, 14 g fiber, 0 mg cholesterol, 293 mg sodium