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.