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White Bean Pesto Soup

Creamy White Bean Pesto Soup for a Cozy Night In

This creamy White Bean Pesto Soup is a comforting and nourishing vegan dish perfect for any cozy night in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Pesto
  • 1 cup Fresh Basil Great to substitute with fresh cilantro or mint.
  • 1/2 cup Fresh Parsley Can be swapped with more basil if preferred.
  • 2 cloves Garlic Adjust based on preference for a garlicky taste.
  • 1/2 cup Blanched Almonds Feel free to use pine nuts or walnuts instead.
  • 1/4 cup Nutritional Yeast Delivers a cheesy flavor without dairy.
  • 1/4 cup Extra Virgin Olive Oil Choose a high-quality brand for best results.
For the Soup
  • 2 tablespoons Olive Oil For sautéing.
  • 1 medium Onion Finely diced.
  • 2 stalks Celery
  • 2 cloves Garlic Additional, minced.
  • 1/4 teaspoon Red Chili Flakes Omit for a milder soup.
  • 3 cans Cannellini Beans Rinse well to reduce sodium.
  • 4 cups Vegetable Stock Can be homemade or store-bought.
  • 2 cups Baby Spinach Kale or chard can be used as a substitute.

Equipment

  • Food Processor
  • Large pot

Method
 

Preparation
  1. In a food processor, combine fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and a drizzle of extra virgin olive oil. Pulse until smooth and creamy.
  2. In a large pot, heat olive oil over medium heat. Add the onion and celery, sautéing for about 5-6 minutes until tender.
  3. Stir in the additional garlic and red chili flakes, cooking for another minute.
  4. Add the rinsed cannellini beans and pour in the vegetable stock. Bring to a boil, then reduce heat to simmer for 10-15 minutes.
  5. Stir in the prepared pesto and baby spinach, simmering for another 1-2 minutes.

Notes

Rinse beans properly and adjust consistency with more vegetable stock if needed. Customize greens as desired. Store leftovers in an airtight container for up to 4 days.