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–+ servings
White Bean Pesto Soup

Creamy White Bean Pesto Soup That Wows Every Bite

A delightful White Bean Pesto Soup that’s creamy, nutritious, and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups Fresh Basil Substitute with fresh cilantro or mint for a different twist.
  • 1 cup Fresh Parsley Can be replaced with other soft herbs.
  • 2 cloves Garlic Additional cloves can be added for more intensity.
  • 1/2 cup Blanched Almonds Substitute with pine nuts or walnuts for varied flavor.
  • 2 tablespoons Nutritional Yeast Omit if not available.
  • 1/2 cup Extra Virgin Olive Oil Use high-quality for the best taste.
For the Soup
  • 1 large Onion Shallots can be substituted for a milder flavor.
  • 2 stalks Celery Carrots can be included for sweetness.
  • 2 cans Cannellini Beans Alternatively, use other white beans like great northern.
  • 4 cups Vegetable Stock Use homemade or low-sodium store-bought.
  • 4 cups Baby Spinach Substitute with kale, which should be finely chopped.
  • 1/2 teaspoon Red Chili Flakes Optional based on spice preference.

Equipment

  • Food processor
  • large pot

Method
 

Step-by-Step Instructions
  1. In a food processor, combine fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and extra virgin olive oil. Pulse until smooth and creamy.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and celery, stirring frequently until softened, about 5-6 minutes.
  3. Stir in 2 cloves of minced garlic and a pinch of red chili flakes for warmth. Cook for 1 minute.
  4. Add the drained cannellini beans and vegetable stock. Increase heat to bring to a gentle boil, then reduce to a simmer for about 15 minutes.
  5. Stir the prepared pesto into the pot, followed by fresh baby spinach. Cook for an additional 2 minutes, until the spinach is wilted.
  6. Taste your soup and season with salt and pepper as needed.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Rinse canned beans to reduce sodium content. If using dried beans, soak overnight for ease of cooking. Adjust consistency with more vegetable stock if too thick.

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