Description
This white bean pesto soup is a nourishing, comforting Italian-inspired soup packed with fresh herbs, creamy cannellini beans, and vibrant basil pesto. Easy to make and perfect for cozy meals.
Ingredients
- For the pesto
- 2 cups fresh basil
- 1 cup fresh parsley
- 2 garlic cloves
- ¼ cup blanched almonds
- 2 tablespoons nutritional yeast
- 4 tablespoons extra virgin olive oil
- For the soup
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3–4 celery stalks, finely diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 3 cans (14 oz) cannellini beans, drained and rinsed
- 4 cups vegetable stock
- 2 cups baby spinach
- Salt and freshly ground black pepper, to taste
Instructions
- Blend basil, parsley, garlic, almonds, nutritional yeast, and olive oil until smooth. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion and celery and cook 5–6 minutes until softened.
- Stir in garlic and red chili flakes; cook 1 minute.
- Add cannellini beans and vegetable stock. Bring to a boil, then reduce heat and simmer 10–15 minutes.
- Stir in pesto and spinach and simmer 1–2 minutes until spinach is wilted.
- Season with salt and pepper and serve immediately.
Notes
- Store leftovers in the fridge for up to 3 days.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian