Creamy Two-Bean Chowder with Pesto


Creamy Two-Bean Chowder with Pesto

Nutritional Facts
Serving Size: 
1 1/2 cups
Calories from Fat: 
89.05kcal
Calories: 
426
Total Fat: 
9.89g
Saturated Fat: 
3.17g
Cholestrol: 
11.80mg
Sodium: 
771.67mg
Dietary Fiber: 
17.00g
Total Carbohydrate: 
63.35g
Sugars: 
10.30g
Protein: 
23.29g
Calcium: 
367.55mg
Total Time: 3 hours
Prep Time: 30 minutes
Source: 
Makers of LACTAID® Brand Products

A swirl of pesto zips up the taste of this hearty bean chowder.

Yields/Serves: 
6
servings
Ingredients: 
8 ounces dry great Northern beans
8 ounces dry pinto beans
6 cups water
4 cups water
2 cups chopped cauliflower
2 medium carrots, shredded
1 medium parsnip, peeled and diced
1 medium onion, chopped
1 teaspoon salt
1 teaspoon instant chicken bouillon granules
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
2 bay leaves
1/4 teaspoon pepper
2 cups LACTAID® Reduced Fat Milk
6 tablespoons purchased pesto
  1. Rinse great northern and pinto beans. In a Dutch oven combine the beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak beans overnight in a covered pan.) Drain and rinse beans.
  2. In the Dutch oven combine beans, 4 cups water, cauliflower, carrots, parsnip, onion, salt, bouillon granules, oregano, marjoram, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or until beans are tender, stirring occasionally. Discard bay leaves. Mash beans slightly. Stir in LACTAID® Reduced Fat Milk and heat through. Season to taste with salt and pepper.
  3. To serve, ladle chowder into individual bowls. Swirl 1 tablespoon pesto on top of each serving.
Notes: 

© Copyright 2007, Meredith Corporation. All Rights Reserved