Some soups comfort you from the inside out, wrapping you in warmth and flavor. White Bean Pesto Soup is one of those dishes—a nourishing, aromatic blend that feels like a warm hug in a bowl. Creamy cannellini beans form the heart of the soup, while a vibrant basil-parsley pesto infuses it with freshness, color, and a burst of herby richness.
This dish is perfect for when you crave something wholesome yet satisfying. It’s light enough for lunch, hearty enough for dinner, and packed with nutrients that make it a wonderful choice year-round. The best part? It’s fully plant-based and naturally creamy without a drop of dairy. Each spoonful offers earthy beans, silky spinach, and that signature garlicky pesto swirl that ties it all together.
Whether you’re a soup lover looking to try something new or someone searching for a comforting yet refreshing meal, this White Bean Pesto Soup will easily earn a spot in your weekly rotation.
Recipe Overview
White Bean Pesto Soup is a creamy, herb-infused soup made with cannellini beans, fresh spinach, and a bright basil-parsley pesto. It’s rich in protein, dairy-free, and naturally gluten-free. The homemade pesto adds a vibrant finish that elevates every bowl with bold flavor and fragrance. Perfect for cozy dinners, meal prep, or entertaining guests with a light yet filling dish.
Ingredients & Instructions
Ingredients
For the Pesto
- 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
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 vegetable stock
- 2 cups baby spinach
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Make the Pesto
In a food processor or blender, combine basil, parsley, garlic, almonds, nutritional yeast, and olive oil. Blend until smooth, scraping down the sides as needed. The consistency should be thick yet pourable.
If it’s too thick, drizzle in a bit more olive oil or a splash of water until it reaches your desired texture. Set aside while you prepare the soup.
Tip: Store extra pesto in an airtight container with a thin layer of olive oil on top—it will stay fresh for up to a week in the fridge.
2. Sauté the Aromatics
In a large soup pot, heat olive oil over medium heat. Add the onion and celery, cooking for 5–7 minutes until the onion turns translucent and soft.
Add the garlic and red chili flakes, stirring for about a minute until fragrant. This step builds the flavorful base that complements the freshness of the pesto.
3. Add Beans and Stock
Stir in the cannellini beans, coating them in the aromatic mixture. Pour in the vegetable stock, increase the heat, and bring it to a gentle boil.
Once boiling, reduce the heat to low and let the soup simmer for 10–15 minutes. This allows the flavors to meld and the beans to soften even more.
4. Blend for Creaminess (Optional)
For a creamier texture, use an immersion blender to puree part of the soup—about half is ideal. This keeps some beans whole for a rustic look while creating a velvety base. You can also transfer a few cups of soup to a blender and blend carefully before returning it to the pot.
5. Add the Pesto and Spinach
Stir in the pesto, mixing until the soup turns a beautiful green and becomes fragrant. Then add the baby spinach, letting it wilt for about 1–2 minutes.
Taste and season with salt and freshly ground black pepper.
6. Serve and Enjoy
Ladle the soup into bowls and drizzle a little extra pesto or olive oil on top for a finishing touch. Serve it with crusty bread, garlic toast, or a light green salad for a complete meal.
Cooking Tips & Variations
1. Make It Extra Creamy
If you want a richer texture, stir in a splash of coconut milk or unsweetened cashew cream just before serving. It adds silkiness without overpowering the fresh pesto flavor.
2. Boost the Protein
For added heartiness, mix in a handful of cooked quinoa, barley, or small pasta like orzo.
3. Swap the Greens
No spinach? Try kale, Swiss chard, or even arugula for a peppery bite.
4. Play with the Nuts
You can easily substitute blanched almonds with pine nuts, cashews, or walnuts for different flavor notes.
5. Spice It Up
For extra heat, add more red chili flakes or a dash of hot sauce. Conversely, omit the chili if you prefer a milder soup.
6. Add a Tangy Touch
A squeeze of fresh lemon juice before serving brightens the flavor beautifully and balances the richness of the pesto.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers in a sealed container for up to 4 days.
- Freeze: The soup freezes well (without the spinach). Cool completely before transferring to freezer-safe containers. When reheating, add fresh spinach for best texture.
- Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water to loosen if needed.
Serving Ideas
- Serve with toasted sourdough or garlic flatbread.
- Sprinkle vegan Parmesan or a few crushed almonds for texture.
- Pair with a simple salad of mixed greens and vinaigrette to keep things light and balanced.
This White Bean Pesto Soup is more than just a bowl of soup—it’s a celebration of simple ingredients coming together to create something extraordinary. The combination of creamy white beans, fresh greens, and homemade pesto delivers comfort and brightness in every spoonful.
It’s easy to make, endlessly customizable, and packed with plant-based goodness. Whether you’re cozying up on a chilly evening or looking for a wholesome meal that feels indulgent, this soup has you covered.
Make it once, and it’ll quickly become one of those recipes you turn to whenever you crave something nourishing, hearty, and beautifully fresh.
FAQs
1. Can I use dried beans instead of canned?
Yes. Soak 1½ cups of dried cannellini beans overnight, then cook until tender before adding them to the soup.
2. Is this soup vegan?
Yes, this recipe is completely vegan, thanks to the nutritional yeast replacing cheese in the pesto.
3. Can I use store-bought pesto?
Absolutely! If you’re short on time, use your favorite vegan pesto brand—just add it at the end to preserve its fresh flavor.
4. What if I don’t have nutritional yeast?
You can omit it or replace it with a small amount of vegan Parmesan or extra almonds for a similar nutty flavor.
5. How do I thicken the soup?
Blend a portion of the soup or add an extra can of beans to make it thicker and creamier.
White Bean Pesto Soup is a creamy, dairy-free soup made with cannellini beans, fresh herbs, and spinach. Bright, wholesome, and full of flavor—perfect for any season!
