Pesto Navy Bean Soup With Red Bell Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | French | Soup, Vegetable | 6 | Servings |
INGREDIENTS
| 2 | c | Navy beans or small white |
| beans soaked overnight | ||
| 10 | c | Water, approximate |
| 1 | T | Vegetable oil, 1 to 2 |
| 2 | Red bell peppers, seeded and | |
| diced 2 or 3 | ||
| 1 | Onion, diced | |
| 1 | Yellow summer squash or | |
| zucchini chopped | ||
| 1 | c | Celery, diced |
| 1/2 | t | Ground black pepper |
| 3/4 | c | Pesto sauce, see pantry |
| 1 | c | Milk, 1% lowfat or soy milk |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 36.6mg
Potassium: 298.9mg
Carbohydrates: 10.5g
Fiber: 2.4g
Sugar: 5.5g
Protein: 1.9g