Winter Vegetable Bean Soup With Pesto

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
147
FAT
1%
CHOL
0%
SOD
45%

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Ingredients for 10 servings

2 medium carrots, diced (about 2/3 cup)

3 medium potatoes, peeled and diced (about 3 cups)

1 medium turnip, peeled and diced (about 1 cup)

2 large leeks, white part only, sliced (about 2 cups)

2 stalks celery, sliced (about 1 cup)

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

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