Winter Vegetable Bean Soup with Pesto

Whip out winter's chill by enjoying tonight's steaming dinner, ready in minutes.

Winter Vegetable Bean Soup with Pesto
from Campbell's Kitchen

Prep Time: 25 min. - Cook Time: 30 min.

2 medium carrots, diced
3 medium potatoes, peeled and diced
1 medium turnip, peeled and diced
2 large leeks, sliced
2 stalks celery, sliced
3 cans (14 oz. each ) Swanson(R) Vegetable Broth
1 can (19 oz.) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 tsp. crushed red pepper
 Easy Basil Pesto

Directions:
 PLACE carrots, potatoes, turnip, leeks, celery and 1 can broth in saucepot. Cover and cook over low heat 15 min. or until vegetables are tender-crisp.
 RESERVE 1/2 cup broth for Easy Basil Pesto . Add remaining broth, beans, bay leaf and pepper to saucepot. Heat to a boil. Cook over low heat 15 min. or until vegetables are tender. Remove bay leaf. Serve topped with Easy Basil Pesto . Serves 10.
 Easy Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tbsp. grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.

Kitchen Clip:
Serve this soup in large, shallow soup bowls with hearty Italian bread. Leftovers? Puree remaining soup in blender or food processor for an easy alternative; when reheating add a little more broth if soup is too thick.
Received on Fri Feb 13 14:52:09 2004