Vegetable Bean Soup with Fresh Pesto
This is a soup you can feel good about serving to your family for so many reasons. It’s easy, delicious, filled with good-for-you ingredients and cooked without using any butter or oil. We’ve even made a delicious oil-free pesto to drizzle over the soup for a fabulous flavor punch.
Ingredients
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 Broth
1 can (about 19 ounces) white cannellini beans, rinsed and drained
1 bay leaf
0.25 teaspoon crushed red pepper
2 cups packed fresh basil leaves
3 tablespoons grated Parmesan cheese
3 cloves garlic, peeled
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 Broth
1 can (about 19 ounces) white cannellini beans, rinsed and drained
1 bay leaf
0.25 teaspoon crushed red pepper
2 cups packed fresh basil leaves
3 tablespoons grated Parmesan cheese
3 cloves garlic, peeled
Instructions
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.
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.
Vegetable Bean Soup with Fresh Pesto
This is a soup you can feel good about serving to your family for so many reasons. It’s easy, delicious, filled with good-for-you ingredients and cooked without using any butter or ...
Directions
Print
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.
Ingredients
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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