White Bean Pesto Soup
A simple, wholesome soup with creamy cannellini beans, nutrient-dense kale, and vibrant pesto. Ready in just 25 minutes, it’s a fiber-rich, protein-packed, plant-based meal perfect for lunch, dinner, or meal prep.
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.
