Recipe - Pesto Navy Bean Soup With Red Bell Peppers

2 cup Navy beans or small white
beans, soaked overnight
10 cup Water, approximate
1 tablespoon Vegetable oil, (1 to 2)
2 Red bell peppers, seeded and
minced (2 or 3)
1 md Onion, minced
1 Yellow summer squash or
zucchini, chopped
1 cup Celery, minced
One half teaspoon Ground black pepper
Three fourths cup Pesto sauce, see pantry
1 cup Milk, 1% lowfat, or soy milk
1 tablespoon Cornstarch

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)

Jay Solomon / Lean Bean Cuisine (c) 1995 ISBN 1559584386
: Beans, Vegetarian Recipes from Jay's Cafe, Ithaca NY From the library of
PatH phannema@wizard.ucr.edu
Recipe by: Jay Solomon / Lean Bean Cuisine (c) 1995

Posted to MCRecipe Digest V1 #381 by PATh phannema@wizard.ucr.edu on Jan
19, 1997.