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
- 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
Instructions
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Tips
- Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
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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.
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Step 2
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
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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.
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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.
