A swirl of pesto zips up the taste of this hearty bean chowder.
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
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 2% 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.
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