Side Pannel
Pesto Navy Bean Soup with Red Bell Peppers
Pesto Navy Bean Soup with Red Bell Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetables
Ingredients List
- 2 c Navy beans or small white
- -beans, soaked overnight
- 10 c Water, approximate
- 1 tb Vegetable oil, (1 to 2)
- 2 Red bell peppers, seeded and
- -diced (2 or 3)
- 1 md Onion, diced
- 1 Yellow summer squash or
- -zucchini, chopped
- 1 c Celery, diced
- 1/2 ts Ground black pepper
- 3/4 c Pesto sauce, see pantry
- 1 c Milk, 1% lowfat, or soy milk
- 1 tb 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 34.4% cff)
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 34.4% cff)
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