Description
A creamy and hearty white bean pesto soup that is both nutritious and flavorful.
Ingredients
Scale
- 1 can white beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a blender, combine basil, Parmesan, pine nuts, garlic, and olive oil. Blend until smooth to make pesto.
- In a large pot, combine white beans and vegetable broth. Bring to a simmer over medium heat.
- Add the pesto to the pot and stir well.
- Season with salt and pepper to taste.
- Simmer for an additional 10 minutes, stirring occasionally.
- Serve hot, garnished with extra basil if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing is also an option; just thaw before reheating.
- Adjust the thickness by adding more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: White Bean Pesto Soup, vegetarian soup, healthy soup, easy soup recipe