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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/white-bean-pesto-soup-recipe/