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.
Why you’ll love this white bean pesto soup
- It’s creamy, thick, and feels like a bowl of springtime comfort.
- The homemade pesto has some truly amazing flavors!
- It’s an absolute breeze to make.
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!
Pro tip
For an extra burst of flavor, toast the almonds in a dry skillet over medium heat for a few minutes before blending them into the pesto.
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.
Helpful tips
- Don’t skip rinsing the canned beans; it removes the excess sodium and makes them taste fresher.
- If you’d like to make this soup with dried beans, soak 1 ½ cups of dried cannellini beans in plenty of water overnight or for at least 8 hours. Drain and rinse them, then cover with fresh water and bring to a boil. Reduce the heat and simmer for 1 - 1.5 hours or until the beans are tender.
- I like a thick white bean soup, but if you find it too thick, add a bit more vegetable stock to thin it out.
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.
More easy vegan soup recipes
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
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) 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 basil1 cup fresh parsley2 garlic cloves¼ cup blanched almonds2 tablespoons nutritional yeast4 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.
- Stir in the garlic and red chili flakes and continue to cook for another minute.2 large garlic cloves¼ 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 beans4 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
Kay
Super delicious!