Pesto navy bean soup with red bell peppers

6 Servings

Ingredients

Quantity Ingredient
2 cups Navy beans or small white beans, soaked overnight
10 cups Water, approximate
1 tablespoon Vegetable oil, (1 to 2)
2 Red bell peppers, seeded and diced (2 or 3)
1 medium Onion, diced
1 Yellow summer squash or zucchini, chopped
1 cup Celery, diced
½ teaspoon Ground black pepper
¾ cup Pesto sauce, see pantry
1 cup Milk, 1% lowfat, or soy milk
1 tablespoon Cornstarch

Directions

Pantry: drain and rinse the soaked beans. Prepare other vegetables. Prepare the pesto or use a commercial blend. See "Pasta and Red Bean Salad with Pesto."

Combine the beans and water in a saucepan and cook ever medium heat for about 45 minutes. Drain, reserving 4 cups of the cooking liquid, and set aside. Heat the oil in a large saucepan and add the peppers, onion, squash, and celery. Saute for 7 to 10 minutes over medium heat.

Add the beans, reserved cooking liquid, and ground pepper and cook for about 30 minutes, stirring occasionally. Stir in the pesto and milk and bring to a simmer. Combine the cornstarch with 1 tablespoon of warm water and whisk into the soup. Simmer for 5 to 10 minutes more, stirring occasionally. Ladle into bowls and serve hot with French bread.

Per serving: 481 cals; 18 g fat, (about 34⅖% cff) Jay Solomon / Lean Bean Cuisine (c) 1995 ISBN 1-55958-438-6 : Beans, Vegetarian Recipes from Jay's Cafe, Ithaca NY From the library of PatH <phannema@...>

Recipe by: Jay Solomon / Lean Bean Cuisine (c) 1995 Posted to MC-Recipe Digest V1 #381 by PATh <phannema@...> on Jan 19, 1997.

Related recipes