Swanson® Winter Vegetable Bean Soup with Pesto Recipe - Allrecipes.com
Swanson(R) Winter Vegetable Bean Soup with Pesto Recipe
  • READY IN 55 mins

Swanson® Winter Vegetable Bean Soup with Pesto

Recipe by  

"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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Original recipe makes 10 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  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 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.
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Footnotes

  • 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 a food processor or blender. Cover and process until smooth.
  • Serving Suggestion: Serve with Italian bread sticks. For dessert serve with lemon bars.
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Reviews More Reviews

Dec 29, 2008

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.

 
Mar 23, 2009

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.

 
Oct 21, 2009

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!

 
Oct 26, 2010

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. :)

 

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Nutrition

  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 637 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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