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White Bean Pesto Soup Recipe

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★★★★★

4.6 from 76 reviews

This White Bean Pesto Soup is a vibrant and comforting dish featuring a fresh basil and parsley pesto blended with creamy cannellini beans and nutritious spinach. Enhanced with garlic, almonds, and nutritional yeast, this soup offers a flavorful, plant-based meal that’s perfect for any season.

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 completely smooth and set 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, cooking for 5-6 minutes or until the onion becomes translucent to build a flavorful base.
  3. Add Garlic and Spice: Stir in the finely chopped garlic and red chili flakes, then continue to cook for another minute to release their aromas without burning.
  4. Add Beans and Stock: Add the drained and rinsed cannellini beans to the pot, then pour in the vegetable stock. Stir to combine and bring the mixture to a boil.
  5. Simmer: Reduce the heat to low and let the soup simmer gently for 10-15 minutes, allowing flavors to meld and the beans to soften further.
  6. Incorporate Pesto and Spinach: Stir the prepared pesto into the soup until completely melted and combined. 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 seasoning with salt and freshly ground black pepper as desired. Serve immediately for best flavor and warmth.

Notes

  • You can substitute blanched almonds with pine nuts or walnuts if preferred.
  • For a creamier texture, blend a portion of the soup before adding pesto.
  • Adjust red chili flakes according to your preferred spice level.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This soup is naturally gluten-free and vegan, making it suitable for a range of diets.

Keywords: white bean soup, pesto soup, vegan soup, basil pesto, cannellini beans, healthy soup, Italian soup, plant-based

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