White Bean Pesto Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastemadebyclara.com/white-bean-pesto-soup-recipe/
