Pesto White Bean Soup ~
A hearty Italian-inspired soup that combines the creamy goodness of white beans with the zesty flavors of pesto.
Ready to serve in 20 minutes, yet tastes like it’s been simmering all day!
White Bean Pesto Soup Recipe
I like this Italian bean soup because nothing beats a hot pot of soup on a cool autumn day. This hearty and aromatic soup is made with simple ingredients and is easy enough to double or triple to feed a hungry crowd. It’s also a great way to use leftover pesto.
Ingredients for Pesto White Bean Soup
You will need the following:
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 3 (15-ounce) cans cannellini beans, rinsed and drained
- 1 cup water
- 3 cups vegan chicken-style broth
- 1 cup celery, chopped
- 1/2 cup roasted red peppers, drained and chopped
- 1/2 cup black olives, drained and chopped
- 3 tablespoons vegan basil pesto
- 2 tablespoons vegan Parmesan cheese, grated
- Ground black pepper, to taste
Ingredient Notes
- Olive Oil – Or vegan butter.
- Garlic – Fresh is best but 1/3 teaspoon garlic powder will work in a pinch.
- Cannellini Beans – The preferred white beans for this soup. Cannellinis are mild-flavored and have a texture that holds up well in soup. White navy beans or Great Northern beans can be substituted, if needed.
- Vegan Chicken-Style Broth – Vegetable broth also works.
- Celery – For a bit of texture and freshness.
- Roasted Red Peppers – For convenience, I use jarred peppers.
- Black Olives – Black olives in soup? Yes! It totally works! You’ll just have to trust me on this. 😉
- Basil Pesto – If you’ve got fresh basil on hand and want to make your own pesto, my Homemade Pesto works great. If not, store-bought pesto is perfectly fine.
- Vegan Parmesan Cheese - I like the Violife brand because it melts beautifully into the hot soup.
How to Make Pesto White Bean Soup
STEP ONE: Set a large pot or Dutch oven over medium-low heat on the stove top and add the olive oil. When the oil is hot, add the garlic and cook for 30 seconds.
STEP TWO: Stir in the cannellini beans and water. Increase to medium heat and cook for 5 minutes, stirring frequently until thickened slightly.
STEP THREE: Add the vegan chicken broth, celery, roasted red peppers, and black olives. Simmer for 10 minutes, until celery is lightly tender and soup is heated through.
STEP FOUR: Stir in the pesto and Parmesan cheese. Adjust seasoning to taste with black pepper, then ladle soup into bowls and serve hot.
Optional Add-Ins
- Red Pepper Flakes – For a touch of heat. I like to set the red pepper flakes on the dining table so people can season to taste.
- Plant-Based Italian Sausage – Cooked Italian sausage
- Fresh Parsley – Add a light sprinkling just before serving.
Storage
- Leftover soup should be cooled to room temperature and then stored in an airtight container in the refrigerator.
More Soup Recipes You’ll Love!
- Stuffed Pepper Soup
- Moroccan Lentil Soup
- Broccoli and Parmesan Soup
- King Oyster Mushroom Cioppino
- Roasted Garlic and Leek Soup
- White Bean Stew
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Pesto White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 3 15-ounce cans cannellini beans, rinsed and drained
- 1 cup water
- 3 cups vegan chicken-style broth
- 1 cup celery chopped
- 1/2 cup roasted red peppers drained and chopped
- 1/2 cup black olives drained and chopped
- 3 tablespoons vegan basil pesto
- 2 tablespoons vegan Parmesan cheese grated
- Ground black pepper to taste
Instructions
- Set a large pot or dutch oven over medium-low heat on the stove top and add the olive oil. When the oil is hot, add the garlic and cook for 30 seconds.
- Stir in the cannellini beans and water. Increase to medium heat and cook for 5 minutes, stirring frequently until thickened slightly.
- Add the vegan chicken broth, celery, roasted red peppers, and black olives. Simmer for 10 minutes, until celery is lightly tender and soup is heated through.
- Stir in the pesto and Parmesan cheese. Adjust seasoning to taste with black pepper, then ladle soup into bowls and serve hot.
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