Turkey Vegetable Soup with Red Pesto

Prep Time

30 minutes

Total Time

65 minutes




turkey vegetable soup red pesto


  • 2 tablespoons extra-virgin olive oil 
  • 1 cup diced Carrots 
  • 1 cup diced Onions 
  • 1 cup diced Celery 
  • 1 teaspoon chopped garlic 
  • 2-1/2 quarts low-sodium turkey or chicken broth 
  • Salt and cracked black pepper 
  • 4 cups cooked vegetables such as: Mushrooms quartered or sliced, Sweet potatoes cubed, Brussels Sprouts halved, green beans 
  • 2 cups shredded roasted turkey 
  • 1 can (15.5 ounces) cannellini beans, drained and rinsed 
  • Red Pesto (see recipe below)


  1. Heat olive oil in 6-quart saucepot over medium-high. Sauté carrots, onions, celery and garlic for 5 minutes, stirring occasionally. Add broth, and season with salt and pepper. Bring broth to a boil, reduce heat and simmer for 10 minutes.
  2. Add cooked vegetables, turkey and cannellini beans. Simmer 15 to 20 minutes.
  3. Divide the soup between 8 soup plates. Spoon 2 tablespoons red pesto on top. Stir the pesto into soup.

Red Pesto: Combine 3 garlic cloves, 1/2 cup grated Parmesan cheese, 1/4 cup packed basil leaves, 1/4 cup pine nuts, 1/4 cup tomato paste in food processor. Cover; blend until smooth. With the machine running, slowly add 1/4 cup olive oil. Makes about 3/4 cup.

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