White Bean Pesto Soup

If you’re craving something cozy, nourishing, and bursting with fresh herb flavor, this White Bean Pesto Soup is exactly what you need. Creamy cannellini beans, vibrant homemade pesto, and tender greens come together in a comforting Italian-inspired soup that feels both light and satisfying. It’s the perfect way to use up seasonal herbs, and it comes together with surprisingly little effort—ideal for weeknight dinners, meal prep, or a relaxed weekend lunch.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber from white beans
• Fresh, vibrant flavor thanks to homemade basil–parsley pesto
• Comforting yet light—perfect year-round
• Naturally vegan and easy to customize
• Ready in about 40 minutes with simple ingredients

Ingredients

For the Pesto

• Fresh basil – Provides classic pesto aroma and flavor
• Fresh parsley – Adds brightness and freshness
• Garlic cloves – Sharp, savory backbone of the pesto
• Blanched almonds – Create creaminess and subtle nuttiness
• Nutritional yeast – Adds cheesy, umami depth (vegan-friendly)
• Extra virgin olive oil – Brings everything together smoothly

For the Soup

• Olive oil – For sautéing and building flavor
• Onion – Sweet, savory base of the soup
• Celery stalks – Adds aromatic depth and balance
• Garlic cloves – Enhances the savory notes
• Red chili flakes – Gentle heat to wake up the flavors
• Cannellini beans – Creamy, hearty, and protein-rich
• Vegetable stock – Forms the nourishing soup base
• Baby spinach – Adds color, nutrients, and freshness
• Salt & freshly ground black pepper – To season perfectly

How to Make White Bean Pesto Soup

Make the Pesto

In a blender or food processor, combine basil, parsley, garlic, almonds, nutritional yeast, and olive oil. Blend until completely smooth. Set aside.
Tip: Scrape down the sides once or twice for the smoothest texture.

Build the Soup Base

Heat olive oil in a large pot over medium heat. Add the diced onion and celery, cooking for 5–6 minutes until softened and translucent.

Add Aromatics

Stir in the garlic and red chili flakes. Cook for about 1 minute until fragrant—be careful not to let the garlic brown.

Simmer the Beans

Add the drained cannellini beans and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 10–15 minutes to let the flavors meld.

Finish with Pesto and Greens

Stir in the prepared pesto until fully incorporated. Add the baby spinach and simmer for 1–2 minutes, just until wilted. Season with salt and pepper to taste.

Tips for Success

• Use good-quality olive oil for the best flavor
• Blend the pesto until very smooth so it melts seamlessly into the soup
• For a creamier texture, partially blend the soup with an immersion blender
• Taste after adding pesto—herbs can vary in strength

Equipment Needed

• Blender or food processor
• Large soup pot
• Wooden spoon or spatula
• Measuring cups and spoons

Recipe Variations

• Extra creamy: Blend half the soup for a thicker consistency
• Lemon twist: Add a squeeze of fresh lemon juice before serving
• Herb swap: Try arugula or cilantro in place of some basil
• Protein boost: Add white bean pasta or chickpeas

Serving Suggestions

Serve this white bean pesto soup with crusty bread, focaccia, or garlic toast for dipping. A simple side salad or roasted vegetables makes it a complete, satisfying meal.

FAQs

Can I make this soup ahead of time?
Yes, it keeps well in the fridge for up to 4 days and tastes even better the next day.

Can I freeze it?
You can, but for best texture, freeze before adding spinach and add it fresh when reheating.

Is this soup gluten-free?
Yes, it’s naturally gluten-free as written.

Can I use store-bought pesto?
Absolutely—just adjust salt since store-bought pesto can be saltier.

How do I make it thicker?
Blend part of the soup or add an extra can of beans.

Final Thoughts

This White Bean Pesto Soup is everything a comforting bowl of soup should be: nourishing, flavorful, and effortlessly elegant. With fresh herbs, creamy beans, and a cozy Italian feel, it’s a recipe you’ll want to make again and again—especially when herbs are at their peak. Try it once, and it’s bound to become a staple in your kitchen.

Print