There’s something soul-soothing about a bowl of soup that’s both hearty and fresh. White Bean Pesto Soup delivers that perfect balance—rich and creamy from tender cannellini beans, yet bright and herby from homemade basil-parsley pesto. It’s a dish that tastes like sunshine in a bowl, even on the coldest day.
This soup combines the earthy comfort of white beans with the aromatic punch of pesto for a meal that’s light yet satisfying. Whether you’re craving something cozy for dinner or looking to meal prep a healthy lunch for the week, this vibrant soup does it all. It’s vegan, naturally gluten-free, and packed with plant-based protein and fiber, making it as nourishing as it is delicious.
Recipe Overview
White Bean Pesto Soup is a creamy, herb-infused soup featuring cannellini beans simmered in a flavorful vegetable broth, finished with homemade pesto and baby spinach. The result is a silky, nutrient-rich soup with layers of flavor—from nutty almonds and garlic to the fragrant mix of basil and parsley.
It’s quick to make, bursting with freshness, and pairs perfectly with crusty bread or a simple salad.
Ingredients & Instructions
This recipe is divided into two main parts: the pesto and the soup. Making your own pesto is key to achieving that beautiful balance of flavor.
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 / 400 g each) cannellini beans, drained and rinsed
- 4 cups vegetable stock
- 2 cups baby spinach
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Make the Pesto
In a blender or food processor, combine basil, parsley, garlic, blanched almonds, nutritional yeast, and olive oil.
Blend until smooth and creamy, scraping down the sides as needed. Set aside while you prepare the soup.
Pro Tip: For a richer texture, you can add an extra tablespoon of olive oil or a splash of water if it’s too thick.
2. Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add diced onion and celery and cook for about 5–6 minutes, until softened and translucent.
Stir in the garlic and red chili flakes, cooking for another minute until fragrant. The chili flakes add a gentle warmth that balances the freshness of the pesto.
3. Add Beans and Broth
Add the drained and rinsed cannellini beans to the pot, then pour in the vegetable stock. Stir to combine and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and let it simmer for 10–15 minutes, allowing the flavors to meld and the beans to soften even more.
4. Blend for Creaminess (Optional)
For a creamier consistency, use an immersion blender to puree part of the soup directly in the pot, leaving some beans whole for texture. Alternatively, blend 1–2 cups of the soup in a blender and return it to the pot.
This gives the soup a velvety body without any cream or dairy.
5. Stir in the Pesto
Once the soup is at your desired consistency, stir in the pesto you prepared earlier. Watch as the color transforms into a beautiful green, with the aroma of herbs and garlic filling your kitchen.
Let it cook gently for 2–3 minutes, just enough for the flavors to combine but not long enough to dull the bright green pesto.
6. Add Spinach and Season
Finally, stir in the baby spinach and simmer for 1–2 minutes until it wilts. Season with salt and freshly ground black pepper to taste.
Serve immediately, drizzled with a touch of olive oil and an extra sprinkle of nutritional yeast or crushed almonds, if desired.
Cooking Tips & Variations
1. Customize Your Greens
If basil and parsley aren’t available, you can substitute part of the pesto greens with baby spinach, kale, or even arugula for a peppery bite.
2. Use Different Nuts
No almonds on hand? Try pine nuts, cashews, or walnuts in the pesto. Each offers a unique flavor and texture.
3. Make It Creamier
For a richer soup, stir in a splash of unsweetened almond milk or coconut milk after blending. It adds creaminess without overpowering the herbs.
4. Boost the Protein
Add a handful of cooked quinoa or farro to make it heartier. This turns it into a full meal that keeps you full longer.
5. Spice It Up
If you like a little heat, increase the chili flakes or add a dash of smoked paprika or hot sauce for extra depth.
6. Make It Ahead
This soup tastes even better the next day as the flavors deepen. Store the pesto separately and stir it in right before reheating to preserve its bright color and flavor.
Storage & Serving Suggestions
Storage:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating:
Warm gently on the stovetop over medium heat. If the soup thickens, add a splash of water or vegetable stock to loosen it.
Serving Ideas:
- Serve with toasted sourdough, crusty French bread, or garlic flatbread.
- Pair with a light green salad or roasted vegetables.
- Top with an extra drizzle of olive oil and fresh herbs for a restaurant-quality touch.
Healthy, hearty, and brimming with flavor, White Bean Pesto Soup is comfort food that nourishes both body and soul. It’s a wonderful reminder that plant-based meals can be every bit as satisfying as traditional soups.
From the silky beans to the zesty pesto, every spoonful offers a burst of freshness and warmth. Whether you’re looking for a quick weekday dinner or a meal-prep staple, this soup is sure to become one of your favorites. It’s wholesome cooking made beautifully simple—and completely delicious.
FAQs
1. Can I use other beans instead of cannellini?
Yes! Great Northern or navy beans work perfectly as substitutes.
2. Can I make this soup without blending?
Absolutely. It will be chunkier but still delicious—just simmer longer for a softer texture.
3. What can I use instead of nutritional yeast?
You can use grated Parmesan cheese if you’re not vegan, or simply skip it for a lighter flavor.
4. Can I add pasta or rice?
Yes! Add a small portion of cooked pasta, or stir in rice or barley to make it heartier.
5. Is this soup freezer-friendly?
Definitely. Freeze in portions for easy future meals—just add fresh pesto when reheating.
White Bean Pesto Soup is a hearty, vegan-friendly recipe made with cannellini beans, fresh basil pesto, and spinach. Creamy, nourishing, and full of flavor!
