White Bean Pesto Soup Recipe

Introduction

This White Bean Pesto Soup is a vibrant and comforting dish that combines the earthiness of cannellini beans with the fresh flavors of homemade basil pesto. It’s easy to make, packed with nutrients, and perfect for a cozy lunch or light dinner.

Ingredients

• For the pesto:
• 2 cups (50 g) fresh basil
• 1 cup (60 g) fresh parsley
• 2 garlic cloves
• ¼ cup (30 g) blanched almonds
• 2 tablespoons nutritional yeast
• 4 tablespoons extra virgin olive oil
• For the soup:
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3-4 celery stalks, finely diced
• 2 large garlic cloves, finely chopped
• ¼ teaspoon red chili flakes
• 3 cans (14 oz / 400 g each) cannellini beans, drained and rinsed
• 4 cups (1000 ml) vegetable stock
• 2 cups (60 g) baby spinach
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: In a blender or food processor, combine the fresh basil, fresh parsley, garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until completely smooth to create the pesto. Set aside.
2. Step 2: Heat the olive oil in a large pot over medium heat. Add the diced onion and celery, and cook until softened and translucent, about 5-7 minutes.
3. Step 3: Add the chopped garlic and red chili flakes to the pot, cooking for another minute until fragrant.
4. Step 4: Stir in the drained cannellini beans and vegetable stock. Bring the soup to a simmer and cook for 10-15 minutes to blend the flavors.
5. Step 5: Stir in the baby spinach and the prepared pesto. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.
6. Step 6: Season the soup with salt and freshly ground black pepper to taste. Serve warm.

Tips & Variations

• Use pine nuts or walnuts instead of blanched almonds for a different pesto flavor.
• If you prefer a thinner soup, add more vegetable stock until you reach your desired consistency.
• For a creamier texture, blend part of the soup before adding the spinach and pesto.
• Add a squeeze of lemon juice to brighten the flavors before serving.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the soup has thickened. The pesto flavor may intensify after storing, giving the soup even more depth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of cannellini beans?

Yes, great northern beans or navy beans can be used as substitutes. They have a similar texture and mild flavor suitable for this soup.

Is nutritional yeast necessary for the pesto?

Nutritional yeast adds a subtle cheesy, nutty flavor and boosts the umami in the pesto, but you can omit it if you don’t have any. The pesto will still be flavorful with the fresh herbs and almonds.

White Bean Pesto Soup Recipe

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★★★★★

4.5 from 136 reviews

A wholesome and vibrant White Bean Pesto Soup combining the rich flavors of fresh herbs, creamy cannellini beans, and nutritious greens in a comforting, easy-to-make broth. This vegetarian soup delivers a fresh pesto twist, perfect for a nourishing lunch or light dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pesto

• 2 cups (50 g) fresh basil
• 1 cup (60 g) fresh parsley
• 2 garlic cloves
• ¼ cup (30 g) blanched almonds
• 2 tablespoons nutritional yeast
• 4 tablespoons extra virgin olive oil

For the Soup

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3–4 celery stalks, finely diced
• 2 large garlic cloves, finely chopped
• ¼ teaspoon red chili flakes
• 3 cans (14 oz / 400 g each) cannellini beans, drained and rinsed
• 4 cups (1000 ml) vegetable stock
• 2 cups (60 g) baby spinach
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the pesto: In a blender or food processor, combine the fresh basil, fresh parsley, garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until completely smooth and set aside.
2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the finely diced onion and celery, cooking until the onion becomes translucent and the celery softens, about 5-7 minutes. Add the chopped garlic and red chili flakes, cooking for another 1-2 minutes until fragrant.
3. Add beans and stock: Stir in the drained and rinsed cannellini beans, then pour in the vegetable stock. Bring the soup to a simmer and let cook gently for 15 minutes to meld the flavors.
4. Incorporate pesto and greens: Stir the prepared pesto into the soup, mixing thoroughly. Add the baby spinach and cook for an additional 2-3 minutes until the spinach wilts.
5. Season and serve: Taste the soup and season with salt and freshly ground black pepper as desired. Serve hot, enjoying the fresh herbal flavors and creamy texture.

Notes

• You can substitute blanched almonds with pine nuts or walnuts in the pesto for a different nutty flavor.
• For a richer texture, blend part of the soup before adding the pesto to create a creamier consistency.
• This soup freezes well; store leftovers in airtight containers for up to 3 months.
• Adjust the amount of red chili flakes to control the heat level according to your preference.
• For added protein, consider garnishing with a dollop of Greek yogurt or a sprinkle of grated Parmesan (if not vegan).

Keywords: white bean soup, pesto soup, vegetarian soup, cannellini beans, basil pesto, healthy soup, easy soup recipe