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.Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.Reserve 1/2 cup broth. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf.Place the basil, cheese, garlic and reserved broth into a food processor or blender. Cover and process until the mixture is smooth. Serve the soup topped with the basil mixture.
2 medium carrot, diced (about 2/3 cup)1.5 pounds (about 3 medium) potato, peeled and diced (about 3 cups)1 medium turnip, peeled and diced (about 1 cup)2 large leek, white part only, sliced (about 2 cups)2 stalks celery, sliced (about 1 cup)5.25 cups Swanson® Vegetable Broth1 can (about 19 ounces) white cannellini beans, rinsed and drained1 bay leaf0.25 teaspoon crushed red pepper2 cups packed fresh basil leaves3 tablespoons grated Parmesan cheese3 cloves garlic, peeled
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