Winter Vegetable Bean Soup With Pesto

  By RFChef  

February 27, 2013

  • Yields: 10 Servings


1Heat carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in large saucepot over medium-high heat to a boil.

2Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender-crisp.

3Reserve 1/2 cup broth for Easy Basil Pesto. Stir remaining broth, beans, bay leaf and red pepper into saucepot.

4Heat to a boil. Reduce heat to low.

5Cook 15 minutes or until vegetables are tender. Remove bay leaf.

6Serve topped with 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 food processor bowl or blender jar. Cover and process until smooth.


source: Family Features


2 medium carrots, diced

3 medium potatoes, peeled

1 medium turnip, peeled and diced

2 large leeks, sliced

2 stalks celery, sliced

5 1/4 cups Swanson Vegetable Broth (regular or Certified Organic)

1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto* (recipe follows)


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