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White Bean Pesto Soup

White Bean Pesto Soup
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Indulge in the warmth and comfort of a homemade White Bean Pesto Soup that brings together the rich flavors of creamy cannellini beans, vibrant herbs, and wholesome vegetables. This nourishing soup is not only quick to prepare but also bursting with fresh ingredients that make it perfect for weeknight dinners or cozy weekend lunches. With a delightful blend of homemade pesto and nutrient-rich spinach, each spoonful is both satisfying and healthful. Customize it with your favorite vegetables or enjoy it simply with a slice of crusty bread for a truly comforting experience.

Ingredients

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  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 2 garlic cloves
  • 1/4 cup blanched almonds
  • 2 tablespoons nutritional yeast
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons olive oil
  • 1 medium onion (finely diced)
  • 3–4 celery stalks (finely diced)
  • 2 large garlic cloves (finely chopped)
  • 1/4 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

Instructions

  1. Blend basil, parsley, garlic, almonds, nutritional yeast, and olive oil until smooth to create the pesto.
  2. Sauté diced onion and celery in olive oil for 5-6 minutes until translucent.
  3. Add garlic and red chili flakes; cook for an additional minute.
  4. Stir in rinsed cannellini beans and vegetable stock; bring to a boil.
  5. Lower heat and simmer for 10-15 minutes.
  6. Mix in pesto and spinach; simmer for another 1-2 minutes until spinach is wilted.
  7. Season with salt and pepper to taste before serving.

Nutrition

Find it online: https://cookflicker.com/white-bean-pesto-soup/