19 ounce kidney beans white rinsed drained canned (cannellini)
2 medium carrots diced
2 stalks celery sliced
0.3 teaspoon pepper red crushed
2 large leeks white sliced
3 medium potatoes diced peeled
1 medium turnip diced peeled
5.3 cups vegetable broth organic swanson® (Regular or Certified )
Equipment
pot
Directions
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.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender.
