Swanson® Winter Vegetable Bean Soup with Pesto

Name: Swanson® Winter Vegetable Bean Soup with Pesto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Easy Basil Pesto (see note); 1 bay leaf; 539 grams white kidney beans (cannellini), rinsed and drained; 2 mediums carrots, diced; 2 stalks celery, sliced; 0 teaspoons crushed red pepper; 2 larges leeks, white part only, sliced; 3 mediums potatoes, peeled and diced; 1 medium turnip, peeled and diced; 1 liters Swanson® Vegetable Broth (Regular or Certified Organic)

Need a gluten free and vegan soup? Swanson® Winter Vegetable Bean Soup with Pesto could be a super recipe to try. This recipe serves 10. One portion of this dish contains approximately 6g of protein, 6g of fat, and a total of 166 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have leeks, potatoes, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes.

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.

Ingredients you will need

Potato

Carrot

Celery

Turnip

Broth

Leek

Equipment you will use

Pot

Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.

Ingredients you will need

Vegetable

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.

Ingredients you will need

Basil Pesto