How To Make Swanson(r) Winter Vegetable Bean Soup with Pesto

This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavourful basil pesto garnish.

Image courtesy: flickr.com/photos/32356625@N00/

Ingredients

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

Directions

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.

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

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. Remove the bay leaf. Serve topped with the Easy Basil Pesto.