Winter Vegetable Bean Soup with Pesto
Recipe from Swanson Broth & Stock

The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.


Winter Vegetable Bean Soup with Pesto

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Servings: 10
Prep Time: 25 mins
Total Time: 55 mins
Related Categories: Bean Soup, Carrots, Leeks, Pesto Sauce, Potatoes
 
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Ingredients
  • 2 
    medium carrots, diced (about 2/3 cup)
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  • 3 
    medium potatoes, peeled and diced (about 3 cups)
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  • 1 
    medium turnip, peeled and diced (about 1 cup)
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  • 2 
    large leeks, white part only, sliced (about 2 cups)
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  • 2  stalks
    celery, sliced (about 1 cup)
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  • 5 1/4  cups
    Swanson® Vegetable Broth (Regular or Certified Organic)
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  • 1  can
    (about 19 ounces) white kidney beans (cannellini), rinsed and drained
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  • 1 
    bay leaf
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  • 1/4  tsp.
    crushed red pepper
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  •  
    Easy Basil Pesto
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Directions
1.
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.
2.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
3.
Reserve 1/2 cup of broth for the Easy Basil Pesto. 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. Serve topped with the Easy Basil Pesto.
4.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
5.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
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