Creamy White Bean Pesto Soup: Your New Favorite Vegan Comfort

Indulge in a warm bowl of Creamy White Bean Pesto Soup, a nourishing vegan dish brimming with flavor and freshness.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 cups

Course: Soup

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pesto

2 cups Fresh Basil Adds aromatic flavor; can substitute with cilantro or mint for a fresh twist.
1 cup Fresh Parsley Contributes brightness and color; replace with more basil or other soft herbs if desired.
3 cloves Garlic Infuses depth into your pesto; add more cloves for an extra kick.
1/2 cup Blanched Almonds Provides creaminess and texture; swap with pine nuts or walnuts for variety.
1/4 cup Nutritional Yeast Enhances flavor and boosts nutrition; can be skipped if you prefer.
1/2 cup Extra Virgin Olive Oil Offers richness and healthy fats; choose a high-quality oil for the best results.

For the Soup

1 medium Onion Builds a savory base; substitute with shallots or leeks for a different flavor profile.
2 stalks Celery Adds savoriness to the mix; use carrots for a hint of sweetness instead.
2 cans Cannellini Beans The star ingredient for protein and creaminess; drain and rinse for the freshest taste.
4 cups Vegetable Stock Provides liquid and flavor; opt for low-sodium for a healthier option.
3 cups Baby Spinach Boosts nutrients and color; swap for kale or chard for added heartiness.
1/2 teaspoon Red Chili Flakes Introduces a hint of heat; adjust according to your spice preference.
to taste Salt & Pepper Essential for flavor enhancement; add to taste for a balanced dish.

Equipment

Food Processor
Large Pot

Method

Directions

Make Vegan Pesto: Blend fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and olive oil in a food processor until smooth. This fragrant mixture will be your soup's flavor foundation.
Sauté Aromatics: In a large pot, heat olive oil over medium heat and sauté chopped onion and diced celery until translucent, about 5-6 minutes.
Add Garlic and Spice: Stir in minced garlic and red chili flakes, cooking for another minute.
Combine Beans and Broth: Add drained cannellini beans and vegetable stock to the pot, bringing to a gentle boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes.
Incorporate Pesto and Spinach: Stir in the prepared pesto and baby spinach, simmering for an additional 1-2 minutes until the spinach wilts beautifully.
Adjust Seasoning: Taste your soup, then season with salt and pepper as desired before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 450mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 1000IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

For an even creamier soup, blend a portion of the soup before adding spinach. This enhances the velvety feel. Always taste the soup before serving! Adjust with salt and pepper to ensure the flavors are just right for you.

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