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Meals that come together quickly are my favorite kind and this soup is just about as little fuss as you can make and still end up with a tasty dinner or lunch on your hands.
To start the process of making this white bean pesto soup all you need to do is to sauté some chopped onion in a stockpot with some olive oil. Cook a little garlic in with it and then you’re ready to add the broth and beans.
For this recipe we’re using white beans such as Cannellini or white navy beans, canned to save time. We’re also using some store bought pesto to save even more time. But, if you want to make pesto from scratch for this soup you absolutely can. Use our basic pesto recipe to achieve that traditional flavor.
Add the pesto towards the end of cooking along with some chopped kale. If you prefer spinach you can add that instead. The greens and the cheese both can breakdown quickly so that’s why we add them at the end.
A little parmesan cheese sprinkled on top finishes this hearty soup off nicely. It also goes well with chicken so if you have some leftover chicken throw it on the pot with the beans for an even heartier soup.
There’s so little work involved to make it and yet it’s so filling and delicious. This is one for weeknights when you just don’t have a ton of time to labor over the stove, but you still want a wonderful dinner.
Pesto White Bean Soup
Yield(s): Serves 6
10m prep time
20m cook time
177 calories
Diet: Gluten-Free, Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 clove garlic, pressed
- salt and pepper to taste
- 2 (15oz) cans cannellini or white navy beans, drained and rinsed
- 4 cups vegetable broth
- 1/4 cup pesto
- 2 cups kale leaves, de-stemmed and torn into pieces
- grated parmesan cheese to garnish
Preparation
- Heat olive oil in stockpot over medium heat. Add onion and season with salt and pepper. Cook for 7 minutes or until softened. Add garlic and cook for 1-2 minutes.
- Add beans and broth to pot. Bring up to a boil and then simmer for 10 minutes.
- Add pesto and kale to pot. Cook until kale is wilted. Serve piping hot with some parmesan cheese for garnish.
Recipe adapted from I Heart Vegetables.
