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–+ servings
White Bean Pesto Soup

Hearty White Bean Pesto Soup for a Cozy Night In

This White Bean Pesto Soup combines cannellini beans and homemade pesto for a delicious, nourishing, and easy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pesto Ingredients
  • 2 cups Fresh Basil Primary herb for the pesto
  • 1 cup Fresh Parsley Complements basil
  • 3 cloves Garlic Always opt for fresh
  • 1/2 cup Blanched Almonds Creates creaminess
  • 1/4 cup Nutritional Yeast Gives cheesy flavor without dairy
  • 1/2 cup Extra Virgin Olive Oil Use high-quality oil
Soup Ingredients
  • 1 medium Onion Finely diced for even cooking
  • 2 stalks Celery Fine dicing recommended
  • 1/2 teaspoon Red Chili Flakes Adjust to your spice preference
  • 2 cans Cannellini Beans Rinse to reduce sodium
  • 4 cups Vegetable Stock Homemade stock elevates taste
  • 2 cups Baby Spinach Swap for kale or chard if desired

Equipment

  • food processor
  • large pot
  • Measuring Cups
  • Measuring Spoons

Method
 

Preparation Instructions
  1. In a food processor, combine fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until smooth and set aside.
  2. In a large pot, heat a drizzle of extra virgin olive oil over medium heat. Add finely diced onion and celery, sauté for 5-6 minutes until softened.
  3. Add minced garlic and red chili flakes, cooking for an additional minute until garlic is golden.
  4. Add rinsed cannellini beans and vegetable stock, stir well, bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  5. Remove from heat and gently stir in the prepared pesto and baby spinach, allowing spinach to wilt for 1-2 minutes.
  6. Ladle into bowls, optionally drizzle with olive oil or sprinkle with extra chili flakes, and serve warm.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 40gProtein: 10gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 450mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For a creamier soup, blend a portion of the cannellini beans with the broth. Store leftovers in an airtight container for up to 4 days.

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