Description
A creamy and flavorful white bean pesto soup that is perfect for a cozy meal.
Ingredients
Scale
- 2 cups cooked white beans
- 4 cups vegetable broth
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- In a blender, combine basil, Parmesan, pine nuts, garlic, and olive oil. Blend until smooth.
- In a large pot, combine cooked white beans and vegetable broth. Bring to a simmer.
- Add the pesto mixture to the pot and stir well.
- Season with salt and pepper to taste.
- Simmer for 10 minutes to allow flavors to meld.
- Serve hot, garnished with extra Parmesan and pine nuts if desired.
Notes
- This soup can be made vegan by omitting the Parmesan cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for longer storage, up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: White Bean Pesto Soup, Vegetarian Soup, Italian Soup