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cooking good in greene |
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Winter Vegetable Bean Soup
With Pesto
All materials courtesy of:
Swanson Broth
Back to All About Soup index
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Prep: 25 minutes Cook: 30 minutes
Makes: 10 servings
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Ingratiates:
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)
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Directions:
1. Heat carrots, potatoes, turnip, leeks, celery and 1 3/4
cups broth in large saucepot over medium-high heat to a boil.
2. Reduce heat to low. Cover and cook 15 minutes or until
vegetables are tender-crisp.
3. 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.
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