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White Bean Pesto Soup

Creamy White Bean Pesto Soup for a Cozy Spring Meal

This Creamy White Bean Pesto Soup is a nourishing, plant-based meal that captures the essence of spring with vibrant flavors and comforting warmth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups Fresh Basil Can substitute with fresh cilantro or mint
  • 1 cup Fresh Parsley Additional herbs can be used as alternatives
  • 3 cloves Garlic Fresh garlic is preferred for maximum flavor
  • 1/2 cup Blanched Almonds Can be swapped with pine nuts or walnuts
  • 1/4 cup Nutritional Yeast Omit only if unavailable
  • 1/2 cup Extra Virgin Olive Oil Opt for high-quality oil for the best results
For the Soup
  • 2 tablespoons Olive Oil (for sautéing) Used to sauté vegetables
  • 1 medium Onion A white or yellow onion works beautifully
  • 2 stalks Celery Carrots can be included for added sweetness
  • 2 cans Cannellini Beans Remember to drain and rinse canned beans
  • 4 cups Vegetable Stock Homemade or store-bought varieties work well
  • 2 cups Baby Spinach Kale or chard make suitable substitutes
  • 1/2 teaspoon Red Chili Flakes Adjust to your taste preference
  • to taste Salt Essential for seasoning
  • to taste Freshly Ground Black Pepper Essential for seasoning

Equipment

  • food processor
  • large pot

Method
 

Step-by-Step Instructions for Creamy Vegan White Bean Pesto Soup
  1. In a food processor, combine fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and extra virgin olive oil. Pulse until smooth and creamy, then set aside.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and celery, sauté until translucent and fragrant.
  3. Stir in garlic and red chili flakes, cooking until fragrant. Avoid browning the garlic.
  4. Introduce the rinsed cannellini beans and vegetable stock, stirring well. Bring to a boil, then reduce to a simmer for about 10-15 minutes.
  5. Fold in the prepared pesto and baby spinach, simmer for an additional 1-2 minutes until spinach wilts.
  6. Taste the soup and adjust seasoning with salt and black pepper as needed. Serve warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 32gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 2500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 4 days. Freeze portions for up to 3 months.

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