1 (50 oz.) can Campbell's condensed navy bean soup
2 soup cans water
1 (50 oz.) can Campbell's condensed vegetable
1 pt. fresh parsley leaves, packed
1/2 c. lightly toasted pine nuts or walnuts
1/2 c. grated Parmesan cheese
2 tbsp. dried basil leaves, crushed
3 lg. cloves garlic, minced
1/4 c. water
1 qt. cooked sm. shell macaroni
2 (16 oz.) cans canned black beans, rinsed and drained
In large pot, combine navy bean soup and water. Add vegetable soup. Over medium heat, heat soup, stirring occasionally; keep warm. Meanwhile, to prepare pesto, blend parsley, pine nuts, cheese, basil, and garlic until smooth. With motor running, slowly add water, scraping bottom and sides of bowl. Blend until smooth. Add macaroni, beans, and pesto to soup. Stir thoroughly. Simmer 2 minutes to blend flavors. Yield: 2 gallons.
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