Pesto Vegetable & White Bean Soup Recipe

Name: Pesto Vegetable & White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGETABLE SOUP:; 2 Tablespoons Olive Oil; 2 cloves Garlic, Minced; 1 Small Onion, Chopped; 4 Medium Ribs Celery, Chopped; 3 Large Carrots, Chopped; 2/3 cups Chopped Green Cabbage; 1 Tablespoon Herbes De Provence; 26 ounces, weight Chopped Tomatoes (or Diced Tomatoes); 50 ounces, weight Organic Vegetable Broth; 15 ounces, weight Cannellini White Beans, Drained And Rinsed; Salt And Freshly Ground Black Pepper; FOR THE PESTO:; 1/4 cups Roasted Sunflower Seeds; 2-1/2 ounces, weight Arugula; 1/2 cloves Garlic; Salt And Freshly Ground Black Pepper; 4 Tablespoons Olive Oil

Servings: persons

FOR THE VEGETABLE SOUP:
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 Small Onion, Chopped
4 Medium Ribs Celery, Chopped
3 Large Carrots, Chopped
2/3 cups Chopped Green Cabbage
1 Tablespoon Herbes De Provence
26 ounces, weight Chopped Tomatoes (or Diced Tomatoes)
50 ounces, weight Organic Vegetable Broth
15 ounces, weight Cannellini White Beans, Drained And Rinsed
Salt And Freshly Ground Black Pepper
FOR THE PESTO:
1/4 cups Roasted Sunflower Seeds
2-1/2 ounces, weight Arugula
1/2 cloves Garlic
Salt And Freshly Ground Black Pepper
4 Tablespoons Olive Oil

1
For the soup:
2
Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add garlic, onion, celery, carrots, and cabbage. Season with salt and pepper. Cook until vegetables begin to soften, about 5-7 minutes. Add herbes de Provence, chopped tomatoes, and vegetable broth. Stir until well combined and bring to a boil. Reduce to a light simmer, cover, and cook, stirring occasionally, until vegetables are softened and tender, about 30 minutes. Add white beans, stir until combined, and cook until heated through. Season to taste with salt and pepper.
3
Meanwhile, as soup simmers, prepare the pesto. Add toasted sunflower seeds, arugula, and garlic to a food processor. Season with a pinch of salt and pepper and pulse until ingredients have become a puree. Add the olive oil and pulse again until oil is well combined.
4
To serve, ladle soup into serving bowls. Stir a dollop of pesto into each bowl.
5
This soup holds up very well as leftovers heated in the microwave. Store soup in a covered airtight container in the fridge. Store pesto in a separate covered airtight container in the fridge.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE VEGETABLE SOUP:, 2 Tablespoons Olive Oil, 2 cloves Garlic, Minced, 1 Small Onion, Chopped, and more.

Yes, Pesto Vegetable & White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Vegetable & White Bean Soup

How did you like this recipe?

Frequently Asked Questions