Creamy Two-Bean Chowder with Pesto

Recipe by: Makers of LACTAID® Brand Products

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

Yield: 6 servings

Prep Time: 30 minutes

Total Time: 3 hours

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

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.
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.
To serve, ladle chowder into individual bowls. Swirl 1 tablespoon pesto on top of each serving.