Recipe by Campbell's Kitchen
"This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavorful basil pesto garnish."
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potatoes, peeled and diced
turnip, peeled and diced
leeks, white part only, sliced
5 1/4 cups
Swanson® Vegetable Broth (Regular or Certified Organic)
1 (19 ounce) can
white kidney beans (cannellini), rinsed and drained
crushed red pepper
Easy Basil Pesto (see note)
I had a few turnips from a local farm and decided to use one for this recipe. I was really surprised how flavorful this soup was.
Easy and delicious! Its good without the pesto as well. I like pesto, but here i wasn't sure it was needed. I did like that it used all the winter veggies that we had in the fridge. I added the carrots later to make sure they were not too mushy.
I've made this a couple of times now, both with and without the pesto, and I'm not sure it's needed. This soup is really good! I did make a few minor changes; I used adzuki beans-just to give it some interesting color, omitted the red pepper, as I didn't have any on hand, and chopped the vegs small, so reduced the simmer time to about 20 min. I also added some cooked rice toward the end, to make it a bit heartier. This recipe is a keeper!
This was a pretty simple, basic soup, but it had good flavor! I did use chicken broth and some cabbage that needed used up as well. I felt it needed some seasoning, so I also added some salt and pepper, to taste. I did not make or use the pesto...maybe next time. All in all, this was nice for something light and tasty! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Swanson(R) Winter Vegetable Bean Soup with Pesto
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 4
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