An easy to prepare vegetable soup with a Mediterranean flavour

using home made Pesto.

Prep Time: 25 min. - Cook Time: 30 min.

Ingredients

2 medium carrots, diced

3 medium potatoes, peeled and diced

1 medium turnip, peeled and diced

2 large leeks, sliced

2 stalks celery, sliced

10 cups chicken stock

1 can (19 oz.) white kidney beans (cannellini), rinsed and drained

1 bay leaf

1/4 tsp. crushed red pepper

Basil Pesto

3 cups of croutons

Directions:
Place carrots, potatoes, turnip, leeks, celery in saucepan and cover the

vegetables with some of the chicken stock. Cook over low heat 10 mins.

or until vegetables are tender-crisp.

Reserve 1/2 cup stock for l Pesto.

Add remaining broth, beans, bay leaf and pepper to saucepot. Heat to a boil.

Cook over low heat 5 min. or until vegetables are tender.

Remove bay leaf. Serve topped with Basil Pesto. Serves 10.

To make the Pesto

Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tbsp. grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved stock in food processor bowl or blender jar. Cover and process until smooth.

Serve this soup in large shallow soup bowls and sprinkle with small croutons (Make from toasted soft white bread)

Leftovers? Puree remaining soup in blender or food processor for an easy alternative; after reheating top with 1Tbs cream or yoghurt per serving