Description
This White Bean Pesto Soup is a vibrant, creamy, and nutritious meal combining a fresh homemade basil and parsley pesto blended with cannellini beans and vegetable stock. Enhanced with tender celery, onion, and baby spinach, it offers comforting warmth and hearty flavors. This vegetarian and nutritious soup is perfect for a wholesome lunch or light dinner.
Ingredients
For the Pesto
- 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
For the Soup
- 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
Instructions
- Make the pesto: In a blender or food processor, combine the fresh basil, fresh parsley, 2 garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until completely smooth, then set aside.
- Sauté vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely diced onion and celery and cook for 5-6 minutes until the onion becomes translucent.
- Add aromatics: Stir in the finely chopped 2 large garlic cloves and ¼ teaspoon red chili flakes, continuing to cook for another minute to release their flavors.
- Add beans and stock: Add the drained and rinsed cannellini beans to the pot, pour in 4 cups of vegetable stock, and bring the mixture to a boil over medium-high heat.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 10-15 minutes, allowing the flavors to meld.
- Incorporate pesto and spinach: Stir in the prepared pesto until fully melted into the soup. Add the baby spinach and simmer for an additional 1-2 minutes until the spinach is wilted and tender.
- Season and serve: Adjust the soup’s seasoning with salt and freshly ground black pepper to taste. Serve immediately for the best flavor and freshness.
Notes
- The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- For a creamier texture, blend a portion of the soup before adding the pesto and spinach.
- Blanched almonds can be substituted with pine nuts or walnuts for a different pesto flavor.
- Adjust red chili flakes according to your heat preference or omit for a milder soup.
- This soup freezes well. Freeze in airtight containers for up to 2 months.
