Description
Discover the secret to a comforting, 30-minute White Bean Pesto Soup that’s packed with flavor and perfect for chilly days. This creamy, pesto-infused soup is a delightful twist on classic white bean soup, and it’s sure to warm you up from the inside out.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 2 (15-ounce) cans white beans, drained and rinsed
– 1/2 cup prepared pesto
– 1/4 cup heavy cream (optional)
– Salt and freshly ground black pepper, to taste
– Fresh basil leaves, for garnish
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté for 3-5 minutes, until the onion is translucent and the garlic is fragrant.
3. Pour in the broth and add the drained and rinsed white beans. Bring the mixture to a simmer.
4. Reduce the heat to low and stir in the pesto. Simmer for 10-15 minutes, allowing the flavors to meld.
5. If desired, use an immersion blender or carefully transfer the soup to a blender and blend until smooth and creamy. Return the soup to the pot.
6. Stir in the heavy cream (if using) and season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh basil leaves.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth. The heavy cream is optional, but it adds a nice richness to the soup. You can also try different types of pesto, such as sun-dried tomato or arugula pesto, for a twist on the classic.
- Prep Time: 15
- Cook Time: 20
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American