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Prep time: 25 minutes Cooking time: 30 minutes Makes 10 servings 2 medium carrots, diced 3 medium potatoes, peeled 1 medium turnip, peeled and diced 2 large leeks, sliced 2 stalks celery, sliced 5-1/4 cups Swanson Vegetable Broth (regular or Certified Organic) 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained 1 bay leaf 1/4 teaspoon crushed red pepper

Easy Basil Pesto (recipe follows) Heat carrots, potatoes, turnip, leeks, celery and 1-3/4 cups broth in large saucepot over medium-high heat to a boil. Reduce heat to low. Cover and cook for 15 minutes, or until vegetables are tender-crisp. Reserve 1/2 cup broth for Easy Basil Pesto. Stir remaining broth, beans, bay leaf and red pepper into a saucepan. Heat to a boil. Reduce heat to low. Cook for 15 minutes, or until vegetables are tender. Remove bay leaf. Serve topped with Easy Basil Pesto. Easy Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.