Dinner

White Bean Pesto Soup Recipe

ByLily Monroe January 6, 2026January 6, 2026

Introduction

White Bean Pesto Soup is a vibrant and satisfying dish that combines creamy beans with fresh herbs and a touch of spice. It’s perfect for a cozy meal that feels both wholesome and packed with flavor.

A bowl filled with a thick greenish-yellow soup containing white beans and dark green spinach leaves scattered evenly throughout. Small bits of chopped vegetables, possibly onions and celery, mix in with the creamy broth, and tiny red chili flakes add specks of color on top. The bowl is white with an orange rim, sitting on a white marbled surface with whole peeled white almonds placed next to it. Fresh green basil leaves are arranged nearby, and a light gray cloth napkin is folded on the side. Photo taken with an iphone --ar 4:5 --v 7

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 each) cannellini beans, drained and rinsed
4 cups vegetable stock
2 cups baby spinach
Salt and freshly ground black pepper to taste

Instructions

Step 1: In a blender or food processor, combine the basil, parsley, garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until completely smooth and set aside.
Step 2: Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and cook for 5-6 minutes until the onion becomes translucent.
Step 3: Stir in the chopped garlic and red chili flakes, cooking for another minute until fragrant.
Step 4: Add the drained cannellini beans to the pot, then pour in the vegetable stock and bring the mixture to a boil.
Step 5: Lower the heat and let the soup simmer gently for 10-15 minutes to develop the flavors.
Step 6: Stir in the prepared pesto until fully incorporated, then add the baby spinach. Simmer for 1-2 minutes until the spinach wilts.
Step 7: Taste and adjust seasoning with salt and pepper. Serve the soup immediately for best flavor.

Tips & Variations

For added creaminess, blend a portion of the soup before adding the pesto.
Substitute blanched almonds with pine nuts or walnuts for a different nutty flavor.
Use kale instead of spinach for a heartier green addition.
Add a squeeze of lemon juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup is best enjoyed fresh, as the spinach may lose texture over time.

How to Serve

A close-up view of a thick soup in a white bowl with an orange rim, filled with creamy light green broth mixed with small white beans, wilted dark green spinach leaves, and translucent diced onions scattered evenly throughout. Tiny flecks of red chili flakes are sprinkled lightly on top, adding a touch of color contrast against the smooth, soft texture of the soup. The bowl is placed on a white marbled surface with fresh green basil leaves arranged casually around it, enhancing the fresh and wholesome look. photo taken with an iphone --ar 4:5 --v 7

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 adding them to the soup. This can take several hours or overnight soaking, plus about an hour of cooking.

Is this soup suitable for a vegan diet?

Absolutely. All ingredients used are plant-based, making this soup a delicious vegan option. Just ensure your vegetable stock is free from animal products.