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

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 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

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