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.