Prep: 25 minutes
Cook: 30 minutes
Makes: 10 servings
2 medium carrots, diced
3 medium potatoes, peeled
1 medium turnip, peeled and diced
2 large leeks, sliced
2 stalks celery, sliced
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 (recipe follows)
- Heat carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in large saucepot over medium-high heat to a boil.
- Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender-crisp.
- Reserve 1/2 cup broth for Easy Basil Pesto. Stir remaining broth, beans, bay leaf and red pepper into saucepot. Heat to a boil. Reduce heat to low. Cook 15 minutes 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 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.
Source : www.culinary.net
