Swanson® Winter Vegetable Bean Soup with Pesto
Swanson® Winter Vegetable Bean Soup with Pesto might be a good recipe to expand your soup recipe box. This recipe serves 10. Watching your figure? This gluten free and vegan recipe has 166 calories, 6g of protein, and 6g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have celery, turnip, potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
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 in the saucepot and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender.
Serve topped with the Easy Basil Pesto.