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)

Swanson® Winter Vegetable Bean Soup with Pesto requires about 55 minutes from start to finish. One portion of this dish contains roughly 5g of protein, 6g of fat, and It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as an inexpensive hor d'oeuvre. Head to the store and pick up pepper, carrots, kidney beans, and a few other things to make it today. Users who liked this recipe also liked Winter Vegetable Week: Kale Pesto Pizza, Winter Vegetable Soup, and Winter Vegetable Soup.

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

Red Pepper

Vegetable

Bay Leaves

Beans

Broth

Equipment you will use

Pot

Remove the bay leaf.

Ingredients you will need

Bay Leaves

Serve topped with the Easy Basil Pesto.

Ingredients you will need

Basil Pesto

Equipment

Pot

Ingredients

Servings:

10servings

Easy Basil Pesto (see note)1

bay leaf 539grams

white kidney beans (cannellini), rinsed and drained 2mediums

carrots, diced 2stalks

celery, sliced 0teaspoons

crushed red pepper 2larges

leeks, white part only, sliced 3mediums

potatoes, peeled and diced 1medium

turnip, peeled and diced 1liters

Swanson® Vegetable Broth (Regular or Certified Organic)

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Ruinart Brut rosé ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 56 dollars per bottle.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.