Pesto Navy Bean Soup with Red Bell Peppers

Ready in 1 hour

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2 c Navy beans or small white
10 c Water, approximate
1 tb Cornstarch
1 Yellow summer squash or
1/2 ts Black Pepper; ground
1 tb Vegetable oil, (1 to 2)
2 Red bell peppers, seeded and
1 c Celery, diced
3/4 c Pesto sauce, see pantry
1 md Onion, diced
1 c Milk, 1% lowfat, or soy milk

Original recipe makes 6 Servings



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 1-55958-438-6 : Beans, Vegetarian Recipes from Jays Cafe, Ithaca NY From the library of PatH Recipe by: Jay Solomon / Lean Bean Cuisine (c) 1995 Posted to MC-Recipe Digest V1 #381 by PATh on Jan 19, 1997.

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