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