Winter Vegetable Bean Soup with Pesto

Campbell's Winter Vegetable Bean Soup with Pesto Recipe

The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks.  Best of all, it's ready in less than an hour.

At a glance


25 min.


55 min.



Servings: 1 1/2 cups each

Cook: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

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What You'll Need

2 medium carrots, diced (about 2/3 cup)
3 medium potatoes, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto

How to Make It

  • 1

    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.

  • 2

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

  • 3

    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 and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.

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  • Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
  • Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
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