- 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 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(R) 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.