Photo: Cala
Swanson® Winter Vegetable Bean Soup with Pesto
10 ingredients
25 min + 30 min
10 servings
openrecipes
"This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavorful basil pesto garnish."
Estimated Nutrition (whole recipe, rough)
393
Calories
16g
Protein
2g
Fat
84g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium carrots, diced
- 3 medium potatoes, peeled and diced
- 1 medium turnip, peeled and diced
- 2 large leeks, white part only, sliced
- 2 stalks celery, sliced
- 5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
- 1 (19 ounce) can white kidney beans (cannellini), rinsed and drained
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- Easy Basil Pesto (see note)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes