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cooking good in greene

 Winter Vegetable Bean Soup
With Pesto

All materials courtesy of: Swanson Broth
Back to All About Soup index

recipe photo

Prep: 25 minutes Cook: 30 minutes      Makes: 10 servings

Ingredients:  

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)

Directions: 

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

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

3. Reserve 1/2 cup broth for Easy Basil Pesto. Stir remaining broth, beans, bay leaf and red pepper into saucepot. Heat to a boil. Reduce heat to low. Cook 15 minutes or until vegetables are tender. Remove bay leaf. Serve 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
Related Food Story All About Soup

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