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Creamy Two-Bean Chowder with Pesto

Recipe by:
A swirl of pesto zips up the taste of this hearty bean chowder.
Yield: 6 servings
Prep Time:
Total Time:


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.


© Copyright 2007, Meredith Corporation. All Rights Reserved

Nutritional Facts

Serving Size: 1 1/2 cups

Amount Per Serving

Calories 426
Total Fat 9.89g
Calories from Fat 89.05kcal
Saturated Fat 3.17g
Cholestrol 11.80mg
Sodium 771.67mg
Total Carbohydrate 63.35g
Dietary Fiber 17.00g
Sugars 10.30g
Protein 23.29g
Calcium 367.55mg

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