Provided by Campbell's Kitchen
Heat the oil in a 4-quart saucepan over medium heat. Add the carrots, onion and celery and cook for 5 minutes or until tender. Add the garlic and cook for 30 seconds.
Add the broth and tomatoes. Heat to a boil. Reduce the heat to low. Cook for 10 m inutes or until the tomatoes begin to soften. Push through a food mill or strainer. Return the pureed mixtutre to the saucepan. Heat to a boil and season to taste.
Divide the mixture among 6 serving bowls. Top each with about 2 teaspoons for the pesto.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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