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Swanson(R) Winter Vegetable Bean Soup with Pesto
Recipe by:
Campbell's Kitchen
This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson(R) Chicken Broth with hearty white beans and a flavorful basil pesto garnish.
Ready in 55 mins
Ingredients
Serves: 10
- 2 medium carrots, diced
- 3 medium potatoes, peeled and diced
- 1 medium turnip, peeled and diced
- 2 large leeks, white part only, sliced
- 2 stalks celery, sliced
- 5 1/4 cups Swanson(R) Vegetable Broth (Regular or Certified Organic)
- 1 (19 ounce) can white kidney beans (cannellini), rinsed and drained
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 0 Easy Basil Pesto (see note)
Preparation method
Prep: 25 mins | Cook: 30 mins1.
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
2.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
3.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the 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 a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve with lemon bars.
Provided by: Campbell's Kitchen
Last updated:
Apr 12 2013
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