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Vegetable Bean Soup with Fresh Pesto

Image of the prepared Vegetable Bean Soup with Fresh Pesto recipe
  • prep time: 25 min
  • total time: 55 min
  • serves: 5 people

This is a soup you can feel good about serving to your family for so many reasons.  It’s easy, delicious, filled with good-for-you ingredients like carrots, turnips and leeks, and cooked without any butter or oil.  We’ve even made a delicious oil-free pesto to drizzle over the soup for a fabulous flavor punch.

Ingredients

cost per recipe: $8.87

  • 2 medium carrot, diced (about 2/3 cup)
  • 1 1/2 pounds (about 3 medium) potato, peeled and diced (about 3 cups)
  • 1 medium turnip, peeled and diced (about 1 cup)
  • 2 large leek, white part only, sliced (about 2 cups)
  • 2 stalks celery, sliced (about 1 cup)
  • 5 1/4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
  • 1 can (about 19 ounces) white cannellini beans, rinsed and drained
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper
  • 2 cups packed fresh basil leaves
  • 3 tablespoons grated Parmesan cheese
  • 3 cloves garlic, peeled

Instructions

  • Tips

    • Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
  • Step 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.

  • Step 2

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

  • Step 3

    Reserve 1/2 cup broth. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf.

  • Step 4

    Place the basil, cheese, garlic and reserved broth into a food processor or blender.  Cover and process until the mixture is smooth.  Serve the soup topped with the basil mixture.

Reviews

(2)
Sort By:
  • Winter Vegetable Bean Soup with Pesto

    andrew m.
    March 20, 2012

    This soup is delicious and easy to make. I make homemade Herb Baguettes to serve with it. It is in my monthly rotation. Thank you so much!

  • Winter Vegetable Bean Soup with Pesto

    kaluedtke
    November 2, 2005

    This is filling, tasty and I make it often.

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Made With

Calories 241
Total Fat 1 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 3 mg
Sodium 1113 mg
Total Carb 47 g
Dietary Fiber 8 g
Sugar 7 g
Added Sugars 1 g
Protein 10 g
Vitamin D 0 %DV
Calcium 13 %DV
Iron 18 %DV
Potassium 23 %DV
Calories 241
Total Fat 1 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 3 mg
Sodium 830 mg
Total Carb 47 g
Dietary Fiber 8 g
Sugar 0 g
Added Sugars 1 g
Protein 10 g
Vitamin D 0 %DV
Calcium 17 %DV
Iron 18 %DV
Potassium 23 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.