Cooking 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 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. Remove the bay leaf.
• Place the basil, cheese, garlic and reserved broth into a food processor or blender.  Cover and process until the mixture is smooth.  Serve the soup topped with the basil mixture.

Ingredients

• 2 medium carrot, diced (about 2/3 cup)
• 1.5 pounds (about 3 medium) potato, peeled and diced (about 3 cups)
• 1 medium turnip, peeled and diced (about 1 cup)
• 2 large leek, white part only, sliced (about 2 cups)
• 2 stalks celery, sliced (about 1 cup)
• 5.25 cups Swanson® Vegetable Broth
• 1 can (about 19 ounces) white cannellini beans, rinsed and drained
• 1 bay leaf
• 0.25 teaspoon crushed red pepper
• 2 cups packed fresh basil leaves
• 3 tablespoons grated Parmesan cheese
• 3 cloves garlic, peeled