Description
A recipe for Winter Vegetable Bean Soup With Pesto

Ingredients

• 2 medium carrots, diced
  
• 3 medium potatoes, peeled
  
• 1 medium turnip, peeled and diced
  
• 2 large leeks, sliced
  
• 2 stalks celery, sliced
  
• 5 1/4 cups Swanson Vegetable Broth (regular or Certified Organic)
  
• 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
  
• 1 bay leaf
  
• 1/4 teaspoon crushed red pepper
  
• Easy Basil Pesto (recipe follows)

Preparation
Prep: 25 minutes | Cook: 30 minutes

1. Heat carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in large saucepot over medium-high heat to a boil.

2. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender-crisp.

3. Reserve 1/2 cup broth for Easy Basil Pesto. Stir remaining broth, beans, bay leaf and red pepper into saucepot. Heat to a boil. Reduce heat to low. Cook 15 minutes or until vegetables are tender. Remove bay leaf. Serve topped with Easy Basil Pesto.

Easy Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.

Nutrition
no information available

Serves
Makes: 10 servings

Variations
no information available