Categories: stew- chowder- chili

Ingredients

• 1 1/2 cups dried great Northern beans
• 2 bacon slices
• 1 onion, minced
• 3 garlic clovers, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 (16oz.) cans fat-free chicken broth
• 1 bay leaf
• 2 large red potatoes, diced
• 2 (14.5 oz.) cans diced tomatoes
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• Sage Pesto:
• 1/4 cup fresh sage leaves
• 2/3 cup Italian parsley
• 2 Tbsp. pine nuts
• 2 garlic cloves
• 2 Tbsp. freshly grated Parmesan cheese
• 2 Tbsp. olive oil

Directions

1. Place beans in a large bowl, add water to 2-inches above beans, and soak 8 hours. Drain and set aside.
2. Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
3. Sauté onion and garlic in reserved drippings until tender. Add beans, carrot, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 minutes.
4. Add potato; simmer, stirring occasionally, 25 more minutes or until tender. Stir in bacon, tomatoes, salt and pepper’ remove and discard bay leaf. Pour into individual serving bowls; top each with Sage Pesto and swirl.

5. makes 10 cups

6. Sage Pesto:

7. Process all ingredients in a blender or food processor until smooth. use the leftover pesto to flavor pasta or chicken.

8. makes 1 cup

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