| 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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