Vegetable Soup with Pesto

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rate/review

prep time

15 min

total time

40 min

makes

4 servings, 1-1/2 cups each

photo by:

kraft

recipe by: kraft

What You Need

Soup:

1 Tbsp. olive oil

1 small onion, coarsely chopped

1 medium carrot, coarsely chopped

2 stalks celery, coarsely chopped

2 cans (284 mL each) condensed chicken broth

2 cups water

1 can (540 mL) white kidney beans, drained, rinsed

3/4 cup frozen peas

Pesto:

3 cups fresh basil leaves

1/4 cup Kraft Classic Herb Dressing

1/3 cup Kraft 100% Parmesan Grated Cheese

Make It

SOUP Heat oil in large saucepan on medium-high heat. Add onions, carrots and celery; cook 5 min. or until crisp-tender, stirring occasionally. Add broth, water and beans; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 15 min.

PESTO Meanwhile, place basil, dressing and cheese in food processor or blender container; cover. Process until almost smooth.

ADD peas to soup; simmer an additional 5 min. Ladle soup into 4 bowls; top each with 1 tsp. pesto. Serve with Premium Plus Crackers, if desired.

kraft kitchens tips

Kid Appeal

Omit the prepared pesto. Top each serving with 1 tsp. Kraft 100% Parmesan Grated Cheese.

Make Ahead

Chop vegetables the night before, then refrigerate in tightly covered container until ready to use. Or, make entire recipe the night before, and store soup and pesto in separate tightly covered containers in refrigerator until ready to serve.

Creative Leftovers

To store the extra pesto, cover and refrigerate for up to 1 week. Or, freeze pesto in ice cube trays. When frozen, remove cubes from trays and store in resealable freezer-weight plastic bags for up to 6 months.