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.
cost per recipe: $8.87
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.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
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.
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.
Winter Vegetable Bean Soup with Pesto
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!
This is filling, tasty and I make it often.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.