Vegetarian

Winter Bean and Pesto Soup is for Dinner.

Winter Bean and Pesto Soup takes 25 minutes to prepare.

Winter Bean and Pesto Soup takes 30 minutes to cook.

Winter Bean and Pesto Soup makes 15 servings.

The ingredients for Winter Bean and Pesto Soup are:

2 medium carrots, diced
1 medium turnip, diced (3 cups)
2 large leeks, white only, sliced (2 cups)
2 stalks celery, chopped (1 cup)
5.25 cups vegetable broth
2 cans cannellini beans
1 can navy beans
1/4 teaspoon crushed red pepper
3 bay leaves
2 cups basil leaves
3 T parmesan cheese
3 garlic cloves

Here is how you make Winter Bean and Pesto Soup:

Heat the carrots, turnip, leeks, celery and 1 3/4 cups of the 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 the 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. Place the basil, parmesan, garlic and the reserved broth in a food processor and puree until smooth. Serve soup topped with basil mixture. Serving Size: 15 1/2 cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user HUGGYFACE.

The nutritional information for Winter Bean and Pesto Soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 100.0

• Total Fat: 0.6 g
• Cholesterol: 0.8 mg
• Sodium: 436.0 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 6.3 g
• Protein: 5.5 g

The dietary needs meet for Winter Bean and Pesto Soup is Vegetarian