Winter Vegetable Bean Soup with Pesto

The opportunity to enjoy a hearty soup prepared in your own kitchen
makes a chilly day seem more enjoyable.

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
5 1/4 cups Swanson(R) Vegetable Broth (regular or Certified Organic)
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 3/4 cups 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 red 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.
 TIP: 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:
Careful cleaning is necessary so you don't end up with "gritty" leeks.
To prepare leeks for cooking, trim the roots, cut off the tops just
where white is turning to green, and remove the toughest outer layer of
leaves. Cut the leek in half lengthwise and rinse the pieces thoroughly
under running water to get rid of any trapped soil.
Received on Wed Mar 28 12:28:23 2007