Pesto Bean Soup might sound like an unexpected combination, but trust me, it’s a pairing that works wonderfully. Imagine the creamy richness of beans mingling with the bold, herbaceous punch of pesto. It’s hearty, nutritious, and comforting, making it the perfect dish for cozy evenings or when you’re looking for something that packs flavor and sustenance. It’s the kind of recipe that combines the best of Mediterranean flavors with the satisfying nature of a good, warming soup. Plus, it’s versatile enough to be customized to your liking, whether you prefer a thicker consistency or a more vibrant, vegetable-filled variation.
What’s even better is that this soup comes together relatively easily. It’s a one-pot wonder that requires minimal prep, yet gives you a big return in terms of taste. Whether you’re making it for yourself, a group of friends, or your family, this pesto bean soup can easily become a staple in your cooking repertoire. Ready to dive in? Let’s start!
Pesto Bean Soup Recipe
This Pesto Bean Soup recipe combines pantry staples with fresh, bold ingredients, creating a rich, creamy, and herb-infused soup that’s both satisfying and full of character. It’s a fantastic blend of wholesome beans, vegetables, and a vibrant pesto that brings everything together into one incredible bowl.
Ingredients Needed
Here’s a breakdown of what you’ll need to bring this soup to life:
- Beans (1 can or 2 cups cooked) – White beans like cannellini or Great Northern beans are perfect, but you can also experiment with chickpeas or other beans of your choice.
- Vegetable Broth (4 cups) – A base for the soup, adding depth and savoriness. You can also use chicken broth if you’re not strictly vegetarian.
- Pesto (½ cup) – Homemade or store-bought. Pesto is the star ingredient, giving this soup a delightful herbal kick.
- Carrots (1 medium, diced) – A subtle sweetness and texture that balances the savory flavors.
- Celery (2 stalks, chopped) – Adds a fresh, crunchy element that pairs nicely with the softness of the beans.
- Onion (1 small, diced) – For aromatic depth and flavor. Yellow onions work best, but red or white onions will also do the job.
- Garlic (3 cloves, minced) – Because garlic makes everything better, right? It infuses the soup with a rich, earthy undertone.
- Olive Oil (1-2 tablespoons) – For sautéing your vegetables and adding a light richness to the base.
- Spinach (2 cups, fresh or frozen) – To add a fresh, green burst of nutrients and flavor to the soup.
- Lemon Juice (1 tablespoon) – For a touch of brightness to balance out the richness of the pesto.
- Salt & Pepper – To taste, for seasoning the soup. You may also want to add some red pepper flakes if you prefer a little heat.
Cooking Instructions
Let’s break down the simple steps to create this flavorful, comforting pesto bean soup:
- Prepare your veggies: Start by dicing your carrots, celery, and onion. Mince the garlic and set everything aside.
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot, and sauté for 5-7 minutes, or until the vegetables soften and the onion becomes translucent. Then, add the garlic and cook for another minute, allowing the garlic to become fragrant.
- Add the broth and beans: Pour in the vegetable broth and bring it to a simmer. Add the beans (either canned and drained or freshly cooked). Let everything simmer for about 10 minutes, so the flavors meld together.
- Incorporate the pesto: Stir in the pesto and spinach, allowing the pesto to infuse the soup with its vibrant, herby goodness. If you’re using frozen spinach, be sure to let it thaw and break apart as it cooks into the soup.
- Season: Taste the soup and adjust the seasoning with salt, pepper, and a touch of lemon juice for brightness. If you like a little heat, you can add red pepper flakes here.
- Simmer and serve: Let the soup simmer for another 5-10 minutes, so the flavors continue to develop. The soup should be a little creamy from the beans but still have some texture. Once everything is well combined and heated through, it’s time to serve!
Ingredient Insights
- Beans: Beans are the foundation of this soup, offering a hearty and filling element. Their mild flavor acts as the perfect base to let the pesto shine. They also provide a great source of protein and fiber, making the soup both satisfying and nutritious.
- Pesto: Pesto is more than just a topping for pasta-it’s a game-changer in soups. Whether you go with a classic basil pesto, a sun-dried tomato variation, or even a spinach-based pesto, this herb-packed sauce adds a pop of freshness and complexity to every bite.
- Vegetables: Carrots and celery are essential for creating that aromatic base, while spinach (or kale, if you prefer) gives the soup an earthy, green finish. Both vegetables are full of vitamins and fiber, making this soup even more wholesome.
- Lemon Juice: A small amount of acidity from lemon juice elevates the overall flavor, cutting through the richness of the beans and pesto, leaving you with a balanced, well-rounded taste.
Expert Tips
- Consistency: If you prefer a smoother soup, you can blend a portion of the soup using an immersion blender or regular blender. This will give you a more creamy texture while still maintaining some chunky bits of beans and vegetables.
- Pesto Quality: If you can, make your own pesto! The freshness of homemade pesto (even if you store it in the fridge for a few days) will make a huge difference in flavor. Use fresh basil, good-quality olive oil, and freshly grated Parmesan for the best results.
- Add a protein: For a more protein-packed version of this soup, consider adding grilled chicken or turkey sausage. You can also use a plant-based protein like tofu or tempeh if you’re going for a vegetarian version.
- Make ahead: This soup stores well in the fridge for up to 3-4 days, and the flavors deepen as it sits. It also freezes well, so you can make a large batch and enjoy it later.
- Garnish with extra pesto: If you want to serve this soup with a little extra flair, drizzle some more pesto on top just before serving. It adds a burst of color and extra flavor.
Recipe Variations
The beauty of this pesto bean soup is in its versatility. You can easily tweak the ingredients based on what you have on hand or your personal taste preferences:
- Swap the beans: Try using different types of beans, like kidney beans, black beans, or chickpeas. Each type will bring its own unique texture and flavor to the soup.
- Add more vegetables: You can throw in some zucchini, bell peppers, or tomatoes to bulk up the veggie content and add more layers of flavor.
- Make it spicy: For a little heat, add red pepper flakes, jalapeños, or a dash of hot sauce. This can really balance out the richness of the pesto.
- Vegan version: To make this soup vegan, simply skip the Parmesan in the pesto or use a plant-based version of cheese. You can also top the soup with some dairy-free sour cream or nutritional yeast for a cheesy flavor.
Final Words
This Pesto Bean Soup is a celebration of simple, yet vibrant ingredients that come together to create a hearty and nutritious dish. It’s the kind of soup that leaves you feeling satisfied without weighing you down. Whether you’re in need of a quick dinner, a meal prep option, or a dish to impress guests, this recipe has you covered.
FAQs
What Types Of Beans Work Best For Pesto Bean Soup?
Cannellini beans, navy beans, or great northern beans are ideal for pesto bean soup. These beans have a mild flavor and creamy texture, which complements the vibrant, herby pesto.
Can I Make Pesto Bean Soup With Store-bought Pesto?
Yes, store-bought pesto can be used for convenience, but homemade pesto will give your soup a fresher, more personalized flavor. If using store-bought, consider adjusting the seasoning to your taste.
How Can I Make Pesto Bean Soup Vegan?
To make a vegan pesto bean soup, simply use a dairy-free pesto recipe that substitutes nutritional yeast for Parmesan cheese or omits the cheese entirely. Also, make sure the broth is vegetable-based rather than chicken or beef broth.
What Vegetables Should I Add To Pesto Bean Soup?
Common additions include carrots, celery, spinach, or zucchini. These vegetables enhance the texture and flavor of the soup while contributing to a well-rounded, hearty dish.
Can I Freeze Pesto Bean Soup?
Yes, pesto bean soup can be frozen. However, it’s recommended to freeze the soup without the pesto. Once thawed, you can add fresh pesto to maintain its vibrant flavor and texture.
How Can I Thicken Pesto Bean Soup?
To thicken pesto bean soup, you can use an immersion blender to puree part of the soup, or you can mash some of the beans with a fork. Alternatively, adding a small amount of flour or cornstarch slurry will also work.
What Can I Substitute For Pesto If I Don’t Have Any?
If you don’t have pesto, you can make a quick substitute by blending fresh basil, olive oil, garlic, pine nuts, and a bit of Parmesan or nutritional yeast. Alternatively, try using other herbs like parsley or arugula for a different twist.
How Long Does Pesto Bean Soup Last In The Refrigerator?
Pesto bean soup can typically last in the refrigerator for up to 3-4 days when stored in an airtight container. Be sure to add fresh pesto just before serving to preserve the flavor.
What Kind Of Broth Should I Use For Pesto Bean Soup?
Vegetable broth is a great option for a vegetarian or vegan version, while chicken broth can provide a richer, deeper flavor. Make sure to choose a low-sodium broth to avoid overpowering the soup’s flavor.
Can I Add Protein To Pesto Bean Soup?
Yes, you can add protein to pesto bean soup by incorporating ingredients like cooked chicken, sausage, or even tofu. For a plant-based option, try adding quinoa or chickpeas for extra protein and texture.