Name: Creamy White Bean Pesto Soup for Cozy Nights In Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 2 cups Fresh Basil; 1 cup Fresh Parsley; 2 cloves Garlic; 1/2 cup Blanched Almonds; 1/4 cup Nutritional Yeast; 1/2 cup Extra Virgin Olive Oil; 1 medium Onion, diced; 2 stalks Celery, diced; 2 cans Cannellini Beans, drained and rinsed; 2 cups Baby Spinach; 1 teaspoon Red Chili Flakes (optional); 4 cups Vegetable Stock; Salt, to taste; Black Pepper, to taste; 2 tablespoons Extra Virgin Olive Oil (for sautéing)

Ingredients

2 cups Fresh Basil (provides vibrant flavor and aroma; substitute with cilantro or mint for a unique twist)

1 cup Fresh Parsley (enhances freshness; can be replaced with more basil)

2 cloves Garlic (adjust based on your preference for garlic intensity)

1/2 cup Blanched Almonds (creates a creamy texture; alternatives include pine nuts or walnuts)

1/4 cup Nutritional Yeast (contributes a cheesy flavor without dairy)

1/2 cup Extra Virgin Olive Oil (choose quality oil for the best results)

1 medium Onion (use yellow or white for best results)

2 stalks Celery (feel free to include diced carrots for sweetness)

2 cans Cannellini Beans (ensure they are drained and rinsed)

2 cups Baby Spinach (substitute with kale or chard if desired)

1 teaspoon Red Chili Flakes (optional for heat; adjust to taste)

4 cups Vegetable Stock (opt for low-sodium if preferred)

Salt to taste (essential for seasoning)

Black Pepper to taste (essential for seasoning)

Instructions

Step 1: Prepare the pesto by combining fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and extra virgin olive oil in a food processor. Blend until smooth and creamy, then set aside.

Step 2: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add diced onion and celery, and sauté for 5-6 minutes until translucent.

Step 3: Stir in minced garlic and red chili flakes, cooking for an additional minute until fragrant.

Step 4: Add drained cannellini beans and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.

Step 5: Stir in the prepared pesto and baby spinach. Simmer for another 1-2 minutes, until the spinach wilts.

Step 6: Taste the soup and season with salt and black pepper as needed. Ladle into bowls and serve immediately.

Tips & Variations

For a nuttier flavor, toast the blanched almonds lightly before blending into the pesto.

Substitute kale or Swiss chard for baby spinach to add different textures and nutrients.

Add diced carrots along with celery for a subtle sweetness and extra color.

Use low-sodium vegetable stock to control the saltiness of the soup.

If you prefer a chunkier texture, reserve some beans before blending and add them back in after simmering.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave until warmed through. The soup may thicken when chilled; add a splash of water or stock while reheating to reach desired consistency.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan and dairy-free, thanks to the use of nutritional yeast instead of cheese.

Can I use dried beans instead of canned?

Absolutely. If using dried cannellini beans, soak and cook them thoroughly before adding to the soup. This will enhance the flavor and texture but requires more preparation time.