White Bean Pesto Soup Recipe

Introduction

White Bean Pesto Soup is a vibrant and comforting dish that blends creamy beans with fresh herbs and a touch of spice. It’s a nutritious and flavorful soup perfect for cozy dinners or light lunches.

Ingredients

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

Instructions

1. Step 1: In a blender or food processor, combine fresh basil, fresh parsley, 2 garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until completely smooth and set aside.
2. Step 2: Heat olive oil in a large pot over medium heat. Add finely diced onion and celery, cooking for 5-6 minutes until the onion is translucent.
3. Step 3: Stir in finely chopped garlic and red chili flakes. Cook for another minute to release their flavors.
4. Step 4: Add drained and rinsed cannellini beans to the pot, then pour in vegetable stock and bring to a boil.
5. Step 5: Reduce heat to low and simmer for 10-15 minutes, allowing the flavors to meld.
6. Step 6: Stir in the prepared pesto until fully incorporated, then add baby spinach. Simmer for 1-2 minutes until the spinach wilts.
7. Step 7: Season with salt and freshly ground black pepper to taste. Serve the soup immediately for best flavor.

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the pesto.
• Swap blanched almonds with pine nuts or walnuts in the pesto for a different flavor.
• Add a squeeze of lemon juice before serving for a bright, fresh finish.
• Use kale instead of spinach for a heartier green.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The spinach is best added fresh, so consider adding it just before serving if storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned cannellini beans?

Yes, but be sure to soak and cook the dried beans thoroughly before using them in the soup. This will ensure they are tender and safe to eat.

Is this soup suitable for vegan diets?

Absolutely. This recipe is completely plant-based, using nutritional yeast instead of cheese for a cheesy flavor, making it vegan-friendly.

White Bean Pesto Soup Recipe

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★★★★★

4.9 from 146 reviews

This White Bean Pesto Soup is a flavorful, hearty, and nutritious vegan soup combining creamy cannellini beans, fresh basil and parsley pesto, and vibrant spinach. Perfect for a comforting meal, it blends fresh herbs with a subtle kick of red chili flakes, delivering a deliciously smooth and satisfying bowl of soup that is easy to prepare and packed with plant-based goodness.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pesto

• 2 cups fresh basil
• 1 cup fresh parsley
• 2 garlic cloves
• 1/4 cup blanched almonds
• 2 tablespoons nutritional yeast
• 4 tablespoons extra virgin olive oil

Soup

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3–4 celery stalks, finely diced
• 2 large garlic cloves, finely chopped
• 1/4 teaspoon red chili flakes
• 3 cans (14 oz / 400 g each) cannellini beans, drained and rinsed
• 4 cups vegetable stock
• 2 cups 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 the mixture is completely smooth. Set the pesto aside for later use.
2. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely diced onion and celery stalks. Cook for 5-6 minutes until the onion becomes translucent and the vegetables are softened, stirring occasionally to prevent sticking.
3. Add Garlic and Chili Flakes: Stir in the finely chopped garlic and red chili flakes. Continue cooking for another minute to release the flavors and aromas.
4. Add Beans and Stock: Add the drained and rinsed cannellini beans into the pot. Pour in the vegetable stock, then increase the heat and bring the soup to a boil.
5. Simmer the Soup: Reduce the heat to low to maintain a gentle simmer. Let the soup cook for 10-15 minutes to allow the flavors to meld together and the beans to soften further.
6. Add Pesto and Spinach: Stir in the prepared pesto until it is completely incorporated into the soup. Add the baby spinach and simmer for an additional 1-2 minutes until the spinach is wilted and tender.
7. Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve the soup immediately while hot for the best flavor and texture.

Notes

• This soup is naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences.
• For a creamier texture, you can partially blend the soup after cooking or use an immersion blender.
• Adjust the amount of red chili flakes based on your preferred spice level.
• Fresh baby spinach can be substituted with kale or Swiss chard if desired.
• Use homemade or low-sodium vegetable stock to control the salt content.

Keywords: white bean soup, pesto soup, vegan soup, cannellini beans, spinach soup, Italian soup, plant-based soup, healthy soup, easy soup recipe