Winter Vegetable Bean Soup with Pesto

Cooking Instructions

PLACE carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in saucepot. Cover and cook over low heat 15 min. or until vegetables are tender-crisp.

RESERVE 1/2 cup broth for Easy Basil Pesto . Add remaining broth, beans, bay leaf and red pepper to saucepot. Heat to a boil. Cook over low heat 15 min. or until vegetables are tender. Remove bay leaf. Serve topped with Easy Basil Pesto .

TIP: Easy Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tbsp. grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.