Pesto White Bean Soup Recipe
A cozy, quick white bean soup gets a fresh, herby finish from basil pesto and tender kale. Made with pantry-friendly cannellini beans and vegetable broth, this comforting stovetop meal is ready in about 25 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1/4 cup pesto
- 2 large kale leaves, stems removed and leaves torn into 1-inch pieces
Instructions
- Heat the oil.
Add the olive oil to a large pot and heat over medium heat for 30 seconds.
- Soften the onion.
Add the diced onion and stir to coat it in the oil. Cover and cook over medium heat for 7–9 minutes, stirring occasionally, until softened.
- Add the beans and broth.
Stir in the vegetable broth and drained cannellini beans. Bring the soup to a boil.
- Simmer with pesto.
Reduce the heat to a simmer and stir in the pesto. Simmer for 10 minutes, or until the beans are soft.
- Add the kale.
Stir in the torn kale and cook for about 1 minute, until it turns bright green.
- Serve.
Remove the pot from the heat and serve the soup warm.
Notes
- Drain and rinse the cannellini beans before adding them to the pot.
- Pesto and vegetable broth vary in saltiness, so taste the soup before adding any extra salt.
- Nutrition values are estimates and will vary depending on the brands of broth and pesto used.
Find it online: https://recipethrive.com/pesto-white-bean-soup-recipe/
