Recipe for Pesto Navy Bean Soup with Red Bell Peppers 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 cup Navy beans or small white beans, soaked overnight
10 cup Water, approximate
1 tbl Vegetable oil, (1 to 2)
2 x Red bell peppers, seeded and diced (2 or 3)
1 med Onion, diced
1 x Yellow summer squash or zucchini, chopped
1 cup Celery, diced
1/2 tsp Ground black pepper
3/4 cup Pesto sauce, see pantry
1 cup Milk, 1% lowfat, or soy milk
Instructions:
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.

Jay Solomon / Lean Bean Cuisine

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