It was a chilly autumn evening, and I was craving something warm and comforting. That’s when I remembered a recipe I had stumbled upon for White Bean Pesto Soup. I had been meaning to try it for a while, and tonight felt like the perfect night. As I gathered the ingredients, the anticipation started to build. I could almost smell the fragrant blend of garlic, basil, and creamy white beans simmering on the stove.
When the soup was finally ready, I ladled it into a big bowl and took a tentative sip. The flavors were so well-balanced – the earthy white beans, the vibrant pesto, and the salty Parmesan creating a symphony in my mouth. It was the perfect antidote to the crisp, blustery weather outside. I found myself going back for seconds, savoring every spoonful.
From that day on, White Bean Pesto Soup became a staple in my household. It’s the kind of recipe that’s not only delicious, but also quick and easy to make. With a prep time of just 10 minutes and a cook time of 20 minutes, you can have a nourishing, comforting meal on the table in half an hour. Let me tell you why this recipe will become your new go-to.
Table of Contents
Why This White Bean Pesto Soup Recipe Will Become Your Go-To
The Secret Behind Perfect White Bean Pesto Soup
The secret to this White Bean Pesto Soup’s greatness lies in the combination of simple, high-quality ingredients. By using canned white beans, you can skip the soaking and long cooking times, making this a weeknight-friendly recipe. The addition of pre-made basil pesto adds an instant flavor boost, infusing the soup with fragrant herbs and a rich, creamy texture.
But the true MVP of this dish is the low-sodium vegetable broth. Instead of relying on water, the broth provides a savory, umami-packed base that elevates the whole soup. And by sautéing the onions and garlic in olive oil before adding the broth, you build a flavorful foundation that permeates every bite.
Essential Ingredients You’ll Need
- 2 tablespoons olive oil: This heart-healthy fat is the perfect medium for sautéing the aromatics, helping to release their flavors.
- 1 yellow onion, diced: Onions add sweetness and depth to the soup, balancing out the other flavors.
- 3 cloves garlic, minced: Garlic is an essential building block, providing pungent aroma and taste.
- 4 cups low-sodium vegetable broth: The broth serves as the base, infusing the soup with savory, umami-rich flavor.
- 2 (15-ounce) cans white beans, drained and rinsed: White beans like cannellini or navy beans lend creaminess and protein to the dish.
- 1/2 cup prepared basil pesto: Pesto brings an instant burst of fresh, herbal flavor.
- 1/4 cup grated Parmesan cheese (optional): A sprinkle of Parmesan adds a salty, nutty finishing touch.
- Salt and black pepper to taste: These simple seasonings help balance and enhance the other flavors.
- Chopped fresh basil for garnish: Fresh basil leaves provide a lovely pop of color and aroma.
Step-by-Step White Bean Pesto Soup Instructions
Preparing Your White Bean Pesto Soup
With a total time of just 30 minutes, this White Bean Pesto Soup comes together quickly. You’ll need a large pot or Dutch oven, a cutting board, a chef’s knife, and a ladle or spoon for serving.
1- Start by heating the olive oil in the pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until it begins to soften and turn translucent.
2- Next, add the minced garlic and continue cooking for 1-2 minutes, stirring frequently, until the garlic becomes fragrant.
3- Pour in the 4 cups of low-sodium vegetable broth and bring the mixture to a simmer.
4- Once simmering, add the drained and rinsed white beans. Allow the beans to heat through, about 5 minutes, until they’re warmed and softened.
5- Stir in the 1/2 cup of prepared basil pesto until it’s fully incorporated.
6- Ladle the creamy, flavorful White Bean Pesto Soup into bowls and top with a sprinkle of grated Parmesan cheese and chopped fresh basil. Serve hot and enjoy!
Pro Tips for Success
- Use high-quality, low-sodium vegetable broth for the best flavor. Regular broth can make the soup too salty.
- Don’t skip the sautéed onions and garlic – this step builds a robust foundation for the soup.
- For an extra creamy texture, use an immersion blender to puree a portion of the beans right in the pot.
- Adjust the amount of pesto to your taste preferences. Start with 1/4 cup and add more if you want a stronger basil flavor.
Serving and Storing Your White Bean Pesto Soup
Perfect Pairings for White Bean Pesto Soup
This White Bean Pesto Soup makes a wonderfully satisfying 4-serving meal. For a complete dinner, serve it alongside a fresh green salad and some crusty, toasted bread. A glass of crisp white wine or a light, fruity red would also make an excellent pairing.
Storage and Make-Ahead Tips
Leftovers of this White Bean Pesto Soup keep very well. Store any remaining soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the desired portion to a saucepan and warm over medium heat, stirring occasionally, until heated through.
For longer-term storage, you can also freeze the soup. Let it cool completely, then transfer to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight before reheating.
This recipe also makes a fantastic make-ahead meal. Prepare the soup in advance, then simply reheat and serve when you’re ready to eat. The flavors will have had time to meld, making it even more delicious.
Variations and Dietary Adaptations for White Bean Pesto Soup
Creative White Bean Pesto Soup Variations
While the original White Bean Pesto Soup is a real winner, there are plenty of ways to put your own spin on it:
- Swap the basil pesto for a different variety, like sun-dried tomato or arugula pesto.
- Add diced roasted red peppers or sautéed mushrooms for extra flavor and texture.
- Top the soup with toasted pine nuts, crushed croutons, or crispy prosciutto for a crunchy contrast.
- Use white kidney beans or Great Northern beans in place of the cannellini beans.
Making White Bean Pesto Soup Diet-Friendly
For a gluten-free version, simply omit the Parmesan cheese or use a dairy-free Parmesan alternative. To make it vegan, swap the Parmesan for nutritional yeast, and use a dairy-free pesto.
For a lower-carb twist, replace half the white beans with diced zucchini or cauliflower florets. This will reduce the overall carb content while still providing plenty of protein and fiber.
Frequently Asked Questions
Q: Can I use a different type of bean in this recipe?
A: Absolutely! While the recipe calls for white beans like cannellini or navy, you can easily substitute another type of bean, such as kidney beans or chickpeas. Just make sure to adjust the cooking time as needed.
Q: How long does it take to make this White Bean Pesto Soup?
A: This soup comes together quickly, with a total time of just 30 minutes. The prep takes 10 minutes, and the cooking time is 20 minutes.
Q: Can I make this soup in advance?
A: Yes, this White Bean Pesto Soup is a great make-ahead meal. Store any leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, simply transfer the desired portion to a saucepan and warm over medium heat.
Q: How many servings does this recipe make?
A: This White Bean Pesto Soup recipe serves 4 people. If you need to feed a larger crowd, simply scale up the ingredients accordingly.
Q: What should I do if my soup turns out too thick?
A: If your White Bean Pesto Soup ends up thicker than you’d like, you can thin it out by adding more vegetable broth, a little at a time, until you reach your desired consistency.
White Bean Pesto Soup
- Total Time: 30
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy and comforting, this White Bean Pesto Soup is a delicious and easy-to-make dish that’s perfect for a quick weeknight meal. Packed with protein-rich white beans and fresh pesto flavor, it’s a satisfying soup that’s ready in just 30 minutes.
Ingredients
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 2 (15-ounce) cans white beans, drained and rinsed
– 1/2 cup prepared basil pesto
– 1/4 cup grated Parmesan cheese (optional)
– Salt and black pepper to taste
– Chopped fresh basil for garnish
Instructions
1. In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 5 minutes until the onion is translucent.
2. Add the vegetable broth and drained white beans to the pan. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
3. Remove the pan from the heat and stir in the prepared basil pesto. Use an immersion blender to partially puree the soup, leaving some texture.
4. Stir in the grated Parmesan cheese, if using. Season the soup with salt and black pepper to taste.
5. Ladle the white bean pesto soup into bowls and garnish with chopped fresh basil.
Notes
This soup can be made ahead and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months. For a creamier texture, you can use an entire 15-ounce can of white beans instead of draining and rinsing them.
- Prep Time: 10
- Cook Time: 20
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: American
Conclusion
White Bean Pesto Soup has become a staple in my kitchen, and I’m confident it will do the same for you. With its perfect balance of creaminess, herbal notes, and comforting warmth, it’s the kind of meal that nourishes the body and soul. Plus, it’s incredibly easy to make, coming together in just 30 minutes.
Whether you’re looking for a quick weeknight dinner or a cozy weekend lunch, this White Bean Pesto Soup is sure to become a favorite. Give it a try and let me know what you think! I’d love to hear your thoughts in the comments below.
