Pesto Navy Bean Soup with Red Bell Peppers
| Yield: | 6 Servings |
| Categories: | Vegetables, Soups |
| 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 |
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