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White Bean Pesto Soup Recipe

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★★★★★

4.8 from 60 reviews

A vibrant and nourishing White Bean Pesto Soup combining creamy cannellini beans with a fresh homemade basil and parsley pesto. This comforting soup is infused with garlic, red chili flakes, and fresh spinach, making it a wholesome, flavorful meal perfect for any season.

Ingredients

Scale

For the pesto

  • 2 cups (50 g) fresh basil
  • 1 cup (60 g) fresh parsley
  • 2 garlic cloves
  • ¼ cup (30 g) blanched almonds
  • 2 tablespoons nutritional yeast
  • 4 tablespoons extra virgin olive oil

For the soup

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3–4 celery stalks, finely diced
  • 2 large garlic cloves, finely chopped
  • ¼ teaspoon red chili flakes
  • 3 cans (14 oz / 400 g) 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

  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 completely smooth and set aside.
  2. Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook for 5-6 minutes or until the onion becomes translucent.
  3. Add garlic and chili flakes: Stir in the finely chopped garlic and red chili flakes, cooking for another minute to release their aromas.
  4. Add beans and stock: Add the drained and rinsed cannellini beans to the pot, then pour in the vegetable stock and bring the mixture to a boil.
  5. Simmer the soup: Reduce the heat to low and let the soup simmer gently for 10-15 minutes to allow the flavors to meld.
  6. Incorporate pesto and spinach: Stir in the prepared pesto until fully blended into the soup, then add the baby spinach. Simmer for an additional 1-2 minutes until the spinach wilts.
  7. Season and serve: Adjust seasoning with salt and freshly ground black pepper to taste, then serve the soup immediately while hot.

Notes

  • You can substitute blanched almonds with pine nuts or walnuts for a different flavor profile in the pesto.
  • The nutritional yeast adds a cheesy depth to the pesto; omit it if you prefer a more traditional pesto taste.
  • For a spicier soup, increase the amount of red chili flakes or add freshly cracked black pepper.
  • This soup can be stored refrigerated for up to 3 days and reheated gently on the stove.
  • To make the soup creamier, blend a portion of the soup and then mix it back in before adding the pesto.

Keywords: white bean soup, pesto soup, vegan soup, healthy soup, basil pesto, cannellini beans, vegetable stock, spinach soup, easy soup recipe

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