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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy French Vegetable, Soup 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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 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 MC-Recipe Digest V1 #381 by PATh <phannema@wizard.ucr.edu> on Jan
19, 1997.

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