Introduction

This White Bean Pesto Soup is a comforting, flavorful dish that combines creamy cannellini beans with a vibrant homemade pesto. It’s perfect for a cozy meal and packed with fresh herbs and nutritious ingredients.

A bowl filled with a green soup that has white beans and dark green spinach leaves mixed in. The soup has small red chili flakes sprinkled on top. The bowl is white with an orange rim and is placed on a wooden surface with scattered white beans and some green basil leaves around it, next to a beige cloth with fringes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (50 g) fresh basil
1 cup (60 g) fresh parsley
2 garlic cloves (for pesto)
¼ cup (30 g) blanched almonds
2 tablespoons nutritional yeast
4 tablespoons extra virgin olive oil (for pesto)
2 tablespoons olive oil (for soup)
1 medium onion, finely diced
3-4 celery stalks, finely diced
2 large garlic cloves, finely chopped (for soup)
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

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

Tips & Variations

For a nuttier flavor, toast the blanched almonds lightly before adding them to the pesto.
If you prefer a thinner soup, add a little more vegetable stock or water when simmering.
Swap baby spinach for kale or Swiss chard for a different leafy green twist.
To make this recipe vegan and allergy-friendly, nutritional yeast adds cheesy flavor without dairy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable stock or water if needed to loosen the consistency. This soup does not freeze well due to the fresh spinach and pesto.

How to Serve

A shallow white bowl holds a creamy green soup filled with three main visible layers: a light green broth with specks of darker green herbs as the base layer, a middle layer of small white beans scattered evenly throughout, and scattered dark green spinach leaves resting on top. The surface is dotted with tiny red pepper flakes adding a splash of color. The bowl is set on a white marbled texture with some fresh green basil leaves arranged around it, a light beige cloth with fringed edges partially visible at the bottom left, and a few white beans scattered on the surface near the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach if fresh is not available. Add it towards the end of cooking and allow it to thaw and heat through, but the texture will be softer.

What can I substitute for blanched almonds in the pesto?

You can substitute blanched almonds with pine nuts, walnuts, or cashews depending on your preference and what you have on hand.