Recipes & Planning / Lunch / Turkey Vegetable Soup with Red Pesto Turkey Vegetable Soup with Red Pesto Share Print Prep Time 30 minutes Total Time 65 minutes Servings 8 Calories Ingredients: 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) Directions 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. Add cooked vegetables, turkey and cannellini beans. Simmer 15 to 20 minutes. 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. Marc's Pharmacy offers a large selection of generic medications in both 30 and 90 day supplies.