Swanson(R) Winter Vegetable Bean Soup with Pesto |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavorful basil pesto garnish. Ingredients:
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® 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 |
easy basil pesto (see note) |
Directions:
1. 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.
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