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| 2 Tasse | Navy beans or small white beans, soaked overnight |
| 10 Tasse | Water, approximate |
| 1 Esslöffel | Vegetable oil, (1 to 2) |
| 2 | Red bell peppers, seeded and diced (2 or 3) |
| 1 mittel | onions diced |
| 1 | Yellow summer squash or zucchini, chopped |
| 1 Tasse | Celery diced |
| 1/2 Teelöffel | black pepper ground |
| 3/4 Tasse | Pesto sauce, see pantry |
| 1 Tasse | Milk, 1% lowfat, or soy milk |
| 1 Esslöffel | cornstarch |
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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)
PatH <phannema@wizard.ucr.edu>
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