Source: Swanson's Simply Delicious Cookbook

Winter Vegetable Bean Soup with Pesto
Try this easy, delicious recipe from Campell's Kitchen.
Serves: 10
Prep Time: 25 minutes
Cook Time: 30 minutes


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 cans (14 oz. each) Swanson® 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

PLACE carrots, potatoes, turnip, leeks, celery and 1 can broth in saucepot. Cover and cook over low heat 15 min. or until vegetables are almost tender.

RESERVE 1/2 cup broth for Easy Basil Pesto. Add remaining broth, beans, bay leaf and 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.

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.