• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pesto Navy Bean Soup with Red Bell Peppers

  • Recipe Submitted by on

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)

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