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–+ servings
White Bean Pesto Soup

Nourishing White Bean Pesto Soup for a Cozy Night In

Enjoy a nourishing White Bean Pesto Soup that combines creamy cannellini beans with vibrant pesto for a delightful vegan dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups Fresh Basil Can replace with cilantro or mint
  • 1 cup Fresh Parsley Use equal amounts of other fresh herbs if needed
  • 2 cloves Garlic Adjust quantity for desired garlic intensity
  • 1/2 cup Blanched Almonds Can swap for pine nuts or walnuts
  • 1/4 cup Nutritional Yeast Omit for a nut-free version or use vegan cheese
  • 1/2 cup Extra Virgin Olive Oil Substitute with avocado oil if desired
For the Soup
  • 1 medium Onion Shallots can be used for a milder flavor
  • 2 stalks Celery Carrots can be added for sweetness
  • 2 cans Cannellini Beans Any white beans can be used if cannellini is unavailable
  • 4 cups Vegetable Stock Water can be used in a pinch but will be less flavorful
  • 2 cups Baby Spinach Good alternatives include kale or chard
  • to taste Salt Adjust to taste based on dietary needs
  • to taste Black Pepper Adjust to taste based on dietary needs

Equipment

  • Blender or Food Processor
  • large pot

Method
 

Step-by-Step Instructions
  1. In a blender or food processor, combine fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until smooth and vibrant green, about 1-2 minutes. Set aside in a bowl.
  2. Heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion and chopped celery, cooking until translucent, about 5-6 minutes.
  3. Add minced garlic and a pinch of red chili flakes. Sauté for about a minute until fragrant, being careful not to brown the garlic.
  4. Add drained cannellini beans and vegetable stock, stir well, bring to a gentle boil, then reduce heat and simmer uncovered for 10-15 minutes.
  5. Stir in the prepared pesto and add baby spinach, simmer for an additional 1-2 minutes until spinach wilts.
  6. Taste and adjust seasoning with salt and black pepper. Serve hot in bowls, optionally garnished with extra pesto or olive oil.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Rinse canned beans before use for better flavor. Customize soup consistency by adding more vegetable stock if desired.

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