White Bean Pesto Soup Recipe

If there’s a soup that delivers comfort, color, and lively flavor in every bowl, it’s White Bean Pesto Soup! This nourishing, herby creation combines tender cannellini beans and garlicky homemade pesto with fresh green vegetables for a bowl that’s bright, cozy, and impossible to resist. Everything comes together in under an hour, yet the taste hints at slow-simmered magic. Whether you’re looking for a showstopper starter or a veggie-packed main, White Bean Pesto Soup brings a burst of green goodness to your table in the most delicious way.

Ingredients You’ll Need

Ingredients You’ll Need

These simple, vibrant ingredients form the foundation of White Bean Pesto Soup. Every component has a purpose, whether it’s lending creamy body, fresh bite, or aromatic punch. Here’s why each ingredient deserves its place in your pot:

• Fresh basil: This is the verdant soul of your pesto, bringing a sweet, peppery, and utterly fresh flavor.
• Fresh parsley: Balances the pesto with mild herbal notes and a grassy green color.
• Garlic cloves: Essential for that garlicky kick both in the pesto and the soup base.
• Blanched almonds: Blending them creates a creamy, nutty texture and flavor in the pesto.
• Nutritional yeast: Adds a cheesy, umami-rich depth—completely plant-based but outrageously savory.
• Extra virgin olive oil: The key to luscious, silky pesto with robust olive flavor.
• Olive oil: Used for sautéing vegetables, it adds flavor without overpowering the soup.
• Onion (finely diced): Softens to form a sweet, aromatic hedge for the broth.
• Celery stalks (finely diced): Lends a gentle, harmonic crunch and a hint of earthiness.
• Garlic cloves (finely chopped): Intensifies the soup’s savory backbone—don’t skip it!
• Red chili flakes: For a subtle, tingling warmth that won’t overpower.
• Cannellini beans (drained and rinsed): The star of the show—creamy, mild, and perfect for pureeing or leaving whole.
• Vegetable stock: The liquid canvas that pulls all the flavors together—use the best you have.
• Baby spinach: A quick stir-in at the end for grassy color and tender greens.
• Salt and freshly ground black pepper: To make every flavor pop—season generously!

How to Make White Bean Pesto Soup

Step 1: Blitz the Pesto

Start by adding the fresh basil, parsley, garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil to a blender or food processor. Blend everything together until you have a dreamy, vivid green paste. If you need to, scrape down the sides and keep blending—this is your soup’s green secret weapon!

Step 2: Sauté the Aromatics

In a large soup pot, heat the olive oil over medium heat. Add the finely diced onion and celery, and cook gently for about 5 to 6 minutes. You want the onions to turn soft and translucent—not brown! This step coaxes out their sweetness and lays a flavor foundation for your White Bean Pesto Soup.

Step 3: Add Garlic and Chili Flakes

Now, stir in the finely chopped garlic and the red chili flakes. Let them sizzle for about a minute, just until fragrant. The kitchen will smell amazing, and this little step adds a touch of heat to warm things up.

Step 4: Beans and Broth Join the Party

Add the drained and rinsed cannellini beans to the pot, followed by the vegetable stock. Give everything a good stir, and turn up the heat. Let it come to a lively boil—this is when the beans get tender and the flavors cozy up.

Step 5: Simmer for Depth

Reduce the heat to low, cover, and let the soup simmer for 10 to 15 minutes. This allows the ingredients to marry and the beans to impart their creaminess, transforming your kitchen into a fragrant haven.

Step 6: Stir in the Pesto and Spinach

Turn off the heat and gently stir in your reserved pesto until it’s fully incorporated, then add the baby spinach. Simmer for another 1 to 2 minutes, just long enough to wilt the greens while keeping their color vibrant. The soup is now creamy, herby, and ready to serve!

Step 7: Season and Serve

Taste your White Bean Pesto Soup and adjust the salt and black pepper as needed. Ladle it into bowls and serve immediately—the sooner you enjoy it, the brighter those herbaceous flavors will be.

How to Serve White Bean Pesto Soup

Garnishes

Top each bowl of White Bean Pesto Soup with a swirl of extra pesto, a sprinkle of toasted almonds for crunch, or some torn basil leaves. A pinch of chili flakes gives color and a zingy finish, while a drizzle of good olive oil brings a glossy, restaurant-style shine.

Side Dishes

Serve this soup with crusty rustic bread, crackly ciabatta, or garlicky crostini. For a full meal, add a crisp salad tossed with lemon vinaigrette—or, for extra comfort, pair with a melty grilled cheese sandwich oozing with flavor.

Creative Ways to Present

Ladle the soup into mugs for cozy sipping by the fire, or spoon into shallow bowls and artfully swirl pesto on top for a dinner party wow factor. You can even serve White Bean Pesto Soup in mini shooters as an elegant appetizer at your next gathering.

Make Ahead and Storage

Storing Leftovers

Let any leftover White Bean Pesto Soup cool to room temperature before transferring it into airtight containers. Store in the refrigerator for up to four days—this soup holds up beautifully, and the flavors deepen as it sits.

Freezing

White Bean Pesto Soup also freezes well! Portion cooled soup into freezer-safe containers, leaving some space for expansion. It will keep for up to 2 months. For best results, freeze without the spinach and stir fresh spinach in after reheating.

Reheating

To reheat, gently warm the soup in a saucepan over medium-low heat, stirring frequently until hot. If the soup thickens too much, splash in a bit of vegetable broth or water to loosen it up to your desired consistency.

FAQs

Can I make White Bean Pesto Soup without nuts?

Absolutely! Substitute the blanched almonds in the pesto with an equal amount of sunflower seeds or pumpkin seeds. The flavor changes slightly, but you’ll still have that lovely creaminess.

Which beans work best if I can’t find cannellini beans?

Great Northern beans or navy beans are excellent swaps—they’re mild and creamy, making them a good fit for White Bean Pesto Soup if cannellini beans aren’t available.

Can I use store-bought pesto instead of homemade?

You can! In a pinch, stir in your favorite store-bought pesto, but freshly blended pesto really does make White Bean Pesto Soup shine with garden-fresh flavor.

Is this soup gluten-free?

Yes, White Bean Pesto Soup is naturally gluten-free as written. Just double-check your vegetable stock ingredients to ensure no added gluten.

How can I make this soup extra creamy?

For an extra creamy, luxurious bowl, use an immersion blender to partially blend the soup before adding the spinach, leaving some whole beans for texture.

Final Thoughts

If you’re searching for a vibrant, feel-good recipe, White Bean Pesto Soup is it. Grab your blender, gather your greens, and let yourself be wowed by every spoonful. I promise, once you taste how simple and delicious this soup is, it’ll earn a spot in your regular rotation!

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