This vibrant Pesto White Bean Soup is a quick, flavorful meal perfect for busy weekdays.
Packed with plant-based protein and fiber from cannellini beans, nutrient-rich kale, and heart-healthy fats from olive oil and pesto, it’s both satisfying and nourishing.
Low in saturated fat and easy to make, it’s ideal for meal prep or a cozy weeknight dinner.
White Bean Pesto Soup
Equipment
- 1 large pot (6-8 qt)
- 1 wooden spoon or silicone spatula
- 1 Knife
- 1 Cutting board
- Measuring Cups and Spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 15 oz cans cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1/4 cup pesto
- 2 large kale leaves destemmed and torn into 1-inch pieces
Instructions
- Heat Olive Oil Gently: Place a large pot over medium heat and pour in 1 tablespoon of olive oil. Allow the oil to warm for about 30 seconds until it shimmers slightly. Warming the oil gently ensures that the onions sauté evenly and develop a rich flavor without burning.
- Sauté the Onion Until Soft: Add the diced yellow onion to the pot, stirring to coat each piece in the olive oil. Cover and cook over medium heat for 7–9 minutes, stirring occasionally. Cook until the onions are translucent and tender, with a hint of golden color, which forms the flavorful base of the soup.
- Add Cannellini Beans and Broth: Pour in 4 cups of vegetable broth along with the drained and rinsed cannellini beans. Stir gently to combine. Bring the mixture to a boil over medium-high heat, allowing the beans to absorb the flavors of the broth and onions.
- Incorporate the Pesto Slowly: Reduce the heat to a gentle simmer and stir in 1/4 cup of pesto until evenly combined. Allow the soup to simmer uncovered for 10 minutes. This step helps the beans soften fully while infusing the soup with the aromatic basil, garlic, and olive oil flavors of the pesto.
- Add and Wilt the Kale: Tear 2 large kale leaves into 1-inch pieces and remove the tough stems. Add the kale to the simmering soup and stir gently. Cook for 1 minute, just until the kale brightens in color and softens slightly. Overcooking can make the kale lose its vibrant color and texture, so watch carefully.
- Taste and Adjust Seasoning: Before serving, taste the soup and adjust seasoning if needed. Depending on the pesto, add a pinch of salt, freshly cracked black pepper, or a squeeze of lemon juice to enhance the flavors.
- Serve Warm and Enjoy: Ladle the soup into bowls and serve immediately. The combination of creamy beans, tender kale, and flavorful pesto creates a comforting, protein-rich, and fiber-packed meal. Pair with crusty bread, a fresh salad, or enjoy on its own for a satisfying plant-based dish.
Notes
- Use high-quality pesto for maximum flavor; store-bought works, but homemade elevates the soup.
- Cannellini beans can be substituted with great northern or navy beans if needed.
- Kale can be swapped with spinach or Swiss chard for a slightly different texture and taste.
- For a creamier soup, lightly mash some beans against the pot with the back of a spoon.
- Adjust seasoning at the end, as pesto often contains salt and garlic.
- This soup is naturally vegan and gluten-free, making it suitable for a wide range of diets.
- Ideal for meal prep: it stores well and flavors deepen after a day in the fridge.
Chef’s Secrets To Perfect Soup
The key to a rich, flavorful Pesto White Bean Soup lies in layering flavors.
Start by gently sautéing onions until soft and slightly golden to develop sweetness.
Simmer the beans slowly in broth before adding pesto, allowing the flavors to fully infuse.
Only add kale at the end to preserve its vibrant color, texture, and nutrients.
For extra creaminess, lightly mash a portion of the beans while simmering.
Using a high-quality pesto—preferably homemade with fresh basil, garlic, and olive oil—makes a noticeable difference in depth and aroma.
Serving Suggestions For Best Enjoyment
Serve this soup piping hot in cozy bowls alongside crusty artisan bread or garlic toast to soak up the flavorful broth.
It pairs beautifully with a fresh side salad, roasted vegetables, or even a simple grain bowl for a complete, balanced meal.
Garnish with a sprinkle of Parmesan (or a vegan alternative) and a drizzle of olive oil for added richness.
It’s also excellent for casual lunches, light dinners, or as part of a hearty brunch spread.
Storage Tips For Freshness
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat, stirring occasionally, to preserve the creaminess and prevent the kale from overcooking.
For longer storage, freeze in individual portions for up to 3 months.
Thaw overnight in the fridge before reheating.
Avoid adding fresh pesto until just before serving if freezing, as this keeps the flavors vibrant and prevents any color changes.
Frequently Asked Questions
1. Can I use other beans instead of cannellini?
Yes! Great northern beans, navy beans, or even chickpeas work well. Keep in mind that smaller beans will cook faster, so adjust simmering time accordingly.
2. Is this soup suitable for meal prep?
Absolutely. This soup tastes even better the next day as the flavors deepen. Store in the fridge for up to 4 days or freeze in single portions for convenience.
3. Can I make this soup gluten-free or vegan?
Yes! The base recipe is naturally vegan and gluten-free. If topping with cheese, use a plant-based Parmesan alternative to keep it fully vegan.
4. Can I use frozen kale instead of fresh?
You can, but add it at the end and simmer just until heated through. Frozen kale tends to be softer, so avoid overcooking to prevent a mushy texture.
5. How can I make the soup creamier without dairy?
Lightly mash some of the cannellini beans during cooking or stir in a tablespoon of cashew cream or unsweetened plant-based yogurt before serving for a richer, creamier texture.
