White Bean Pesto Soup

This white bean pesto soup is the perfect way to enjoy all those amazing green herbs in season! It's also super nourishing, comforting and a breeze to make.

It's really no secret by now that I'm in love with soups - I have close to a hundred on Vegan Cocotte (you can check them all in the soup category).

This white bean pesto soup is truly one of the most comforting and delicious soups I've ever made. If I had to describe it in just three words, they'd be a "bowl of springtime."

The homemade pesto is the star here. It's a vibrant, fresh mix of basil, parsley and blanched almonds and perfectly complements the creamy texture of the cannellini beans.

Ingredients you'll need

Fresh herbs - I typically go for fresh basil and parsley in the pesto; they make the soup smell amazing and taste super fresh. Cilantro and even a touch of fresh mint are also good ideas.

Garlic - Fresh garlic is always best; feel free to add more if you like your soup to be really garlicky.

Almonds - Blanched almonds make the pesto nice and creamy with a hint of nuttiness.

Nutritional yeast - This stuff makes the pesto taste cheesy without any actual dairy.

Olive oil - I like to use a quality extra virgin olive oil for the best flavor.

Onion + celery - These form the base of the soup; feel free to add in some carrots too if you like.

Cannellini beans - These beans are creamy and mild, perfect for thickening the soup and adding protein.

Baby spinach - Toss in fresh baby spinach at the end; it wilts quickly and adds a pop of green and extra nutrients. Kale is another great idea!

How to make white bean soup with pesto

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Blend the fresh basil, fresh parsley, garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil in a food processor until smooth.

Heat the olive oil in a large pot and sauté the onion and celery until softened. Stir in the garlic and red chili flakes and cook for another minute.

Add the cannellini beans and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in the pesto and spinach and simmer for a couple more minutes until the spinach is wilted.

Substitutions and variations

• You can use other leafy greens instead of baby spinach, like kale or chard. Just make sure to remove the tough stems and chop them finely before adding them to the soup.
• Mix up the pesto by adding some fresh cilantro or mint along with the basil and parsley.
• Swap out the almonds for pine nuts or walnuts in the pesto for a different flavor.

What to serve with white bean pesto soup

• A slice of warm, crusty bread is perfect for dipping into the soup.
• Serve the soup with your favorite vegan garlic bread for a delicious and flavorful crunch.
• You can also opt for some crunchy croutons!

Leftovers and storage

• Keep leftovers in an airtight container in the fridge for up to 4 days.
• Warm up the soup on the stovetop over medium heat or in the microwave until hot, stirring occasionally.
• Freeze the soup in individual portions in airtight containers or freezer bags for up to 3 months; thaw in the fridge overnight before reheating.

If you've tried this white bean pesto soup recipe, please don't forget to rate it and leave me a comment below! I'd love to hear what you thought.

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White Bean Pesto Soup

This white bean pesto soup is the perfect way to enjoy all those amazing green herbs in season! It's also super nourishing, comforting and a breeze to make.

5 from 5 votes

Print Pin Rate

Course: Soup

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6

Calories: 440kcal

Author: Paris | Vegan Cocotte

Ingredients 

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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) 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

• In a blender or food processor, combine the fresh basil, fresh parsley, garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until completely smooth and set aside.
  2 cups fresh basil

  1 cup fresh parsley

  2 garlic cloves

  ¼ cup blanched almonds

  2 tablespoons nutritional yeast

  4 tablespoons extra virgin olive oil
• Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook for 5-6 minutes or until the onion becomes translucent.
  2 tablespoons olive oil

  1 medium onion

  3-4 celery stalks
• Stir in the garlic and red chili flakes and continue to cook for another minute.
  2 large garlic cloves

  ¼ teaspoon red chili flakes
• Add the drained and rinsed cannellini beans to the pot, then pour in the vegetable stock and bring to a boil.
  3 cans (14 oz / 400 g) cannellini beans

  4 cups vegetable stock
• Reduce the heat to low and simmer for 10-15 minutes.
• Stir in the pesto until completely melted, and add the spinach. Simmer for 1-2 more minutes until the spinach is wilted.
  2 cups baby spinach
• Adjust the seasoning to taste and serve immediately.
  Salt and freshly ground black pepper to taste

Nutrition

Calories: 440kcal | Carbohydrates: 54g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Sodium: 657mg | Potassium: 1257mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2570IU | Vitamin C: 20mg | Calcium: 219mg | Iron: 8mg