Name: White Bean Pesto Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 2 cups (50 g) fresh basil; 1 cup (60 g) fresh parsley; 2 garlic cloves; ¼ cup (30 g) blanched almonds; 2 tablespoons nutritional yeast; 4 tablespoons extra virgin olive oil; 2 tablespoons olive oil; 1 medium onion, finely diced; 3-4 celery stalks, finely diced; 2 large garlic cloves, finely chopped; ¼ teaspoon red chili flakes; 3 cans (14 oz / 400 g each) cannellini beans, drained and rinsed; 4 cups (1000 ml) vegetable stock; 2 cups (60 g) baby spinach; Salt and freshly ground black pepper to taste

Jump to Recipe· 4.2 from 61 reviews

If you’re looking for a cozy, vibrant soup that bursts with fresh flavors and creamy textures, then this White Bean Pesto Soup Recipe is exactly what you need. It combines the rich earthiness of cannellini beans with the bright herbal punch of a homemade pesto, creating a deliciously satisfying meal that’s perfect for any season. This soup is not only comforting and nourishing but also beautifully fresh, making it one of those dishes you’ll want to make again and again.

Ingredients You’ll Need

A clear blender cup sits on a white marbled texture surface with layers inside starting with fresh green parsley and herbs at the bottom, topped with light beige large beans and scattered yellow powder seasoning all over the beans and greens, showing a mix of soft and crumbly textures. photo taken with an iphone --ar 4:5 --v 7

This recipe uses a handful of simple, fresh ingredients that each bring something special to the bowl. From the fragrant basil and parsley in the pesto to the creamy white beans and tender spinach, every element adds its own color, texture, and flavor to elevate this soup.

Fresh basil: Provides a sweet, aromatic foundation for the pesto.
Fresh parsley: Adds brightness and a touch of earthiness to balance the basil.
Garlic cloves: Infuses both the pesto and soup with a savory punch.
Blanched almonds: Give the pesto a subtle nuttiness and creamy texture.
Nutritional yeast: Offers a cheesy depth without dairy, perfect for vegan versions.
Extra virgin olive oil: Binds the pesto ingredients and enriches the soup’s flavor.
Olive oil (for cooking): Helps soften the vegetables and build the soup’s aroma.
Onion: Brings sweetness and body to the soup base.
Celery stalks: Adds a subtle crunch and fresh vegetal notes.
Red chili flakes: Impart a gentle heat that lifts the entire dish.
Cannellini beans: Provide creaminess and protein, making the soup hearty.
Vegetable stock: Creates a flavorful but light liquid base.
Baby spinach: Gives a pop of green and tender leafiness when wilted.
Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.

How to Make White Bean Pesto Soup Recipe

Step 1: Create the Pesto

Start by blending your fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and extra virgin olive oil until the mixture becomes completely smooth. This vibrant pesto is the soul of your soup, imparting a fresh herbal and slightly nutty flavor that will enrich every spoonful.

Step 2: Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add diced onion and celery, cooking them gently until the onion turns translucent and soft, about 5 to 6 minutes. This step softens the vegetables and releases their natural sweetness, laying a flavorful foundation for the soup.

Step 3: Add Garlic and Chili

Stir in the finely chopped garlic and red chili flakes, then cook for an additional minute. This quick step intensifies the garlicky aroma and brings a subtle spicy note that complements the creamy beans beautifully.

Step 4: Incorporate Beans and Stock

Pour in your drained and rinsed cannellini beans, followed by the vegetable stock. Bring the pot to a boil, then reduce the heat and let it simmer for 10 to 15 minutes. This allows the flavors to meld and the soup to develop a rich depth.

Step 5: Finish with Pesto and Spinach

Stir in the prepared pesto until it’s completely melted into the soup, then add the baby spinach. Let it simmer just a couple more minutes until the spinach wilts beautifully, adding freshness and vibrant color. Finally, adjust the seasoning with salt and pepper, and your soup is ready to enjoy.

How to Serve White Bean Pesto Soup Recipe

A close-up view of a pan filled with a creamy green soup, with a smooth and slightly thick texture. The soup has a light lime-green color and is topped with fresh dark green spinach leaves scattered across the surface. The pan is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your bowl with a drizzle of extra virgin olive oil, a sprinkle of freshly grated Parmesan or vegan cheese if you like, and a few torn basil leaves for a beautiful, fragrant finish. Cracked black pepper adds that final pop of seasoning that wakes up the flavors.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or a warm, cheesy garlic baguette to soak up every delicious drop. For something lighter, serve alongside a crisp green salad tossed simply with lemon and olive oil for a refreshing contrast.

Creative Ways to Present

Serve your White Bean Pesto Soup Recipe in rustic bowls for a cozy feel, or impress guests by swirling in a little extra pesto on top for a beautiful marbled effect. You can even add crunchy toasted almond slivers or pine nuts sprinkled on top for extra texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

Your White Bean Pesto Soup Recipe keeps well in the refrigerator for up to 3 days when stored in an airtight container. The flavors often deepen over time, making leftovers just as delightful as the first serving.

Freezing

To freeze, let the soup cool completely, then pour it into freezer-safe containers or bags. It can be frozen for up to 3 months. Just remember to add a fresh handful of spinach or extra pesto when reheating to restore its brightness.

Reheating

Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling to preserve the delicate flavors and texture of the spinach and pesto. You can add a splash of vegetable stock if needed to loosen it up.

FAQs

Can I use other beans instead of cannellini beans?

Absolutely! While cannellini beans provide a creamy texture and mild flavor, great substitutes include great northern beans or navy beans, which also blend well and maintain the soup’s delicate balance.

Is this White Bean Pesto Soup Recipe suitable for vegans?

Yes! This recipe is naturally vegan thanks to the use of nutritional yeast in the pesto to add cheesy notes without dairy. Just be mindful to skip any cheese toppings or use a vegan alternative.

Can I make the pesto ahead of time?

Definitely. The pesto can be made up to 3 days in advance and kept refrigerated in an airtight container. Give it a quick stir before adding to the soup to refresh the texture and flavor.

What can I use instead of blanched almonds in the pesto?

If you’re out of blanched almonds, pine nuts, walnuts, or cashews work beautifully and maintain a creamy texture. Each nut will add a slight twist to the pesto’s flavor, so feel free to experiment.

How spicy is this soup with red chili flakes?

The chili flakes add just a hint of warmth without overpowering the other flavors. If you prefer less heat, simply reduce the amount or omit it altogether for a milder, comforting bowl.

Final Thoughts

I can’t recommend this White Bean Pesto Soup Recipe enough — it’s a wonderful blend of comforting creaminess and fresh, fragrant herbs that feels like a warm hug in a bowl. Whether you’re cooking for yourself or friends, it’s a dish that’s easy to love and even easier to share. Give it a try and watch it become a staple in your home kitchen!