Creamy White Bean Pesto Soup Recipe
Introduction
This White Bean Pesto Soup is a simple and comforting dish perfect for a quick lunch or light dinner. Creamy white beans combined with fresh pesto create a flavorful and satisfying soup that’s ready in minutes.
Ingredients
- 2 cups cooked white beans (cannellini or navy beans)
- 4 cups vegetable broth
- 1/3 cup pesto
Instructions
- Step 1: In a medium pot, combine the cooked white beans and vegetable broth. Bring to a gentle simmer over medium heat.
- Step 2: Simmer for about 10 minutes, allowing the flavors to meld together.
- Step 3: Remove from heat and stir in the pesto until fully incorporated.
- Step 4: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree.
- Step 5: Return the soup to the pot to warm through if needed, then serve hot.
Tips & Variations
- Use homemade pesto or your favorite store-bought variety for convenience and flavor.
- Add a squeeze of lemon juice before serving to brighten the soup’s flavor.
- For a heartier meal, stir in some cooked pasta or sautéed vegetables before blending.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken as it cools; add a splash of vegetable broth or water when reheating to loosen the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans for this soup?
Yes, canned white beans work well—just rinse and drain them before using to reduce excess salt and improve texture.
Is this soup suitable for a vegan diet?
Absolutely. This recipe uses vegetable broth and pesto, but be sure to check your pesto brand as some contain cheese. You can make or buy vegan pesto easily.
PrintCreamy White Bean Pesto Soup Recipe
A creamy and comforting White Bean Pesto Soup that combines tender white beans with vibrant pesto and savory vegetable broth. This easy-to-make soup is perfect for a quick lunch or light dinner, offering a deliciously smooth texture and rich flavors in every bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Soup Ingredients
- 2 cups cooked white beans (cannellini or great northern beans)
- 4 cups vegetable broth
- 1/2 cup basil pesto
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- 1 tbsp olive oil (optional)
- Salt and black pepper to taste
Instructions
- Prepare Aromatics: If using onion and garlic, heat olive oil in a pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add White Beans and Broth: Add the cooked white beans and vegetable broth to the pot. Stir to combine all ingredients.
- Simmer: Bring the mixture to a gentle simmer. Allow it to simmer for 10-15 minutes to let flavors meld together.
- Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Mix in Pesto: Stir in the basil pesto until well combined. Taste the soup and season with salt and black pepper as needed.
- Serve: Ladle the soup into bowls and optionally garnish with a drizzle of olive oil or extra pesto for presentation. Serve warm.
Notes
- You can substitute store-bought pesto or make your own fresh pesto for added flavor.
- For a thinner soup, add more vegetable broth or water until desired consistency is reached.
- Use canned white beans if short on time, just rinse and drain well before using.
- This soup can be enjoyed hot or cold, making it versatile for various seasons.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely.
Keywords: White Bean Soup, Pesto Soup, Vegetarian Soup, Creamy Bean Soup, Italian Soup, Easy Soup Recipe
