Vegetable Bean Soup with Fresh Pesto | Swanson® Recipes

Ingredients

• 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
• 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