There’s something magical about a bowl of homemade soup—it soothes the body, lifts the spirit, and makes every spoonful feel like a hug. Among all the cozy soup varieties, White Bean Pesto Soup stands out for its balance of hearty comfort and vibrant freshness. It’s rich yet light, creamy yet herbaceous, and full of nourishing ingredients that make you feel good from the inside out.
What makes this soup truly special is the fresh pesto. Unlike traditional soups that rely heavily on cream or butter, this recipe uses a fragrant blend of basil, parsley, almonds, and olive oil to deliver a punch of flavor. Combined with the gentle creaminess of white beans and the delicate warmth of garlic and chili flakes, it’s an unforgettable fusion of rustic and refreshing.
Whether you’re craving something wholesome for lunch or need a satisfying dinner that doesn’t feel heavy, this soup is your go-to. It’s simple to make, beautifully green, and perfect for any season.
Recipe Overview
White Bean Pesto Soup is a plant-based, protein-packed recipe featuring creamy cannellini beans, fresh spinach, and a homemade basil-parsley pesto. The soup is easy to prepare, naturally vegan, and full of earthy, herbaceous flavor. Each bowl offers a silky texture and a hint of spice, making it ideal for both cozy nights in and elegant gatherings.
Ingredients & Instructions
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) cannellini beans, drained and rinsed
- 4 cups vegetable stock
- 2 cups baby spinach
- Salt and freshly ground black pepper, to taste
Step 1: Prepare the Pesto
Start by making the star of this dish—the pesto.
In a blender or food processor, combine basil, parsley, garlic, blanched almonds, nutritional yeast, and olive oil. Blend until smooth, scraping down the sides as needed. The mixture should be creamy yet slightly textured.
Pro Tip: If you prefer a thinner pesto, drizzle in a bit more olive oil or a splash of water. You can also use pine nuts or walnuts instead of almonds.
Step 2: Sauté the Vegetables
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the onion and celery and cook until soft and translucent, about 5–7 minutes.
Next, stir in the garlic and red chili flakes. Sauté for another minute until fragrant, making sure not to burn the garlic.
Pro Tip: Adjust the chili flakes to your heat preference—just a pinch for subtle warmth or more for a little kick.
Step 3: Add the Beans and Broth
Add the drained and rinsed cannellini beans to the pot, stirring them gently with the aromatics. Pour in the vegetable stock, then increase the heat to bring the soup to a gentle boil.
Once boiling, reduce the heat to low and let it simmer for 10–15 minutes, allowing the flavors to blend beautifully.
Optional: For a creamier texture, mash a portion of the beans using the back of a spoon or an immersion blender. This gives the soup a velvety consistency without any added cream.
Step 4: Stir in the Pesto
Now comes the magic moment—adding the pesto.
Stir in the prepared pesto and let it blend into the soup, turning it a beautiful shade of green. Simmer gently for another 2–3 minutes so the flavors marry perfectly.
Pro Tip: Don’t boil the soup after adding the pesto; it can dull the fresh herbal flavor. Gentle heat keeps it vibrant.
Step 5: Add Spinach and Finish
Add the baby spinach to the pot, stirring until it wilts—this only takes a minute or two. Taste the soup and adjust the salt and pepper as needed.
Ladle the soup into bowls, drizzle a bit of olive oil on top if desired, and serve warm.
Cooking Tips & Variations
1. Make It Creamier
For an extra creamy version, blend half the soup before adding the pesto. It creates a smooth base while keeping some beans whole for texture.
2. Use Different Greens
No spinach? Try kale, Swiss chard, or arugula. They all pair beautifully with the pesto’s herbal flavor.
3. Protein Boost
Add a handful of cooked quinoa or lentils for more protein and body.
4. Herb Swaps
Mix up the herbs! Combine cilantro and mint for a Mediterranean twist or use basil and oregano for a more traditional Italian profile.
5. Add a Citrus Touch
Squeeze in a bit of fresh lemon juice before serving—it brightens up the flavors and adds a refreshing contrast to the creamy beans.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes beautifully. Cool completely before freezing in portion-sized containers for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat. If the soup thickens, stir in a splash of vegetable stock or water.
Serving Ideas
This soup shines as a light main course or a starter. Serve it with:
- Crusty bread or garlic toast for dipping
- A crisp side salad with lemon vinaigrette
- A sprinkle of vegan parmesan or toasted almonds for garnish
White Bean Pesto Soup is a masterpiece of simplicity and flavor. It transforms humble pantry ingredients into a dish that’s hearty yet fresh, filling yet light. The pesto infuses every bite with a burst of herbs and nuttiness, while the beans create a creamy, satisfying base.
Perfect for cool evenings or when you’re craving a nourishing, plant-based meal, this soup delivers comfort without compromise. Whether you’re vegan, vegetarian, or simply love wholesome food, this recipe deserves a spot in your regular rotation.
A bowl of this soup is more than a meal—it’s a warm, vibrant reminder that healthy food can be just as comforting as it is delicious.
FAQs
1. Can I use other beans instead of cannellini?
Yes! Great Northern or navy beans work perfectly as substitutes.
2. What can I use instead of nutritional yeast?
Try grated Parmesan (for non-vegan) or omit it for a lighter pesto.
3. Can I use store-bought pesto?
Of course! Homemade is fresher, but store-bought works well for busy nights.
4. Is this soup gluten-free?
Yes—just make sure your vegetable stock and nutritional yeast are certified gluten-free.
5. Can I serve it chilled?
It’s best warm, but can be enjoyed at room temperature for a refreshing summer twist.
White Bean Pesto Soup combines creamy cannellini beans, fresh spinach, and homemade basil-parsley pesto for a vibrant, protein-rich vegan meal that’s cozy and full of flavor.