Creamy White Bean Pesto Soup for Cozy Nights In

This nourishing White Bean Pesto Soup is a warm, vegan-friendly dish perfect for cozy nights in.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Pesto Ingredients

2 cups Fresh Basil Provides vibrant flavor and aroma; substitute with cilantro or mint for a unique twist.
1 cup Fresh Parsley Enhances freshness; can be replaced with more basil.
2 cloves Garlic Adjust based on your preference for garlic intensity.
1/2 cup Blanched Almonds Creates a creamy texture; alternatives include pine nuts or walnuts.
1/4 cup Nutritional Yeast Contributes a cheesy flavor without dairy.
1/2 cup Extra Virgin Olive Oil Choose quality oil for the best results.

Soup Ingredients

1 medium Onion Use yellow or white for best results.
2 stalks Celery Feel free to include diced carrots for sweetness.
2 cans Cannellini Beans Ensure they are drained and rinsed.
2 cups Baby Spinach Substitute with kale or chard if desired.
1 teaspoon Red Chili Flakes Optional for heat; adjust to taste.
4 cups Vegetable Stock Opt for low-sodium if preferred.
to taste Salt Essential for seasoning; add to taste.
to taste Black Pepper Essential for seasoning; add to taste.

Equipment

Food processor
Large pot

Method

Instructions

Prepare the Pesto: In a food processor, combine fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until smooth and creamy. Set aside.
Sauté Aromatics: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add diced onion and celery; sauté for 5-6 minutes until translucent.
Add Garlic and Spices: Stir in minced garlic and red chili flakes; cook for an additional minute until fragrant.
Combine Ingredients: Add drained cannellini beans and vegetable stock; bring to a boil, then reduce heat and simmer for 10-15 minutes.
Incorporate Pesto and Spinach: Stir in pesto and baby spinach; simmer for an additional 1-2 minutes until spinach wilts.
Season and Serve: Taste and season with salt and pepper. Ladle into bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 80mgIron: 4mg

Notes

Rinse canned beans to remove excess sodium. For a thicker soup, blend a portion of the beans before adding them back in. Use fresh herbs whenever possible for better flavor.

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