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

Prep

25 min.

Total

55 min.

Serves

10

Servings: 1 1/2 cups each

Cook: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

2 medium carrots, diced (about 2/3 cup)
1 1/2 pounds (about 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 or Swanson® Certified Organic Vegetable Broth
1 can (about 19 ounces) canned white cannellini beans, rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
2 cups packed fresh basil leaves
3 tablespoons grated Parmesan cheese
3 cloves garlic, peeled

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 broth. 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.

  • 4

    Place the basil, cheese, garlic and reserved broth into a food processor or blender.  Cover and process until the mixture is smooth.  Serve the soup topped with the basil mixture.

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  • Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
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RID#25670

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