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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
3 cups fresh basil leaves
1/4 cup Kraft Classic Herb Dressing
1/3 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
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.
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 Kitchen Tips!
Omit the prepared pesto. Top each serving with 1 tsp. Kraft 100% Parmesan Grated Cheese.
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.
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.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 1600 mg
Carbohydrate 27 g
Fibre 10 g
Sugars 0 g
Protein 9 g
Makes 4 servings, 1-1/2 cups each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.