Winter Vegetable Bean Soup with Pesto

The homemade flavors in this perfectly seasoned soup will have them
coming back for more!

Winter Vegetable Bean Soup with Pesto
from Campbell's Kitchen

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

2 medium carrots, diced (about 2/3 cup)
3 medium potatoes, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced
2 large leeks, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson(R) Vegetable Broth (regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 tsp. crushed red pepper
 easy basil pesto

Directions:
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.
Reduce the heat to low. Cover and cook for 15 minutes or until the
vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto . Stir the remaining
broth, beans, bay leaf and red pepper into the saucepot. Heat to a boil.
Reduce the heat to low. Cook for 15 minutes or until the vegetables are
tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto .
 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 a food
processor bowl or blender jar. Cover and process until smooth. Serves 10.

Kitchen Clip:
Serve with a crisp green salad and some Pepperidge Farm(R) Hearth Fired
Artisan Bread.
Received on Fri Mar 28 15:34:58 2008