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