White Bean Soup With Hazelnut Pesto Recipe

Name: White Bean Soup With Hazelnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g cannellini beans; 2 carrots; 2 onions; 8 garlic cloves; 3 sticks celery; 3 tablespoons oil; 4 sprigs rosemary; 3 bay leaves; 1 pinch bicarbonate of soda; 1 12 liters chicken stock; 6 tablespoons oil; 1 tablespoon vinegar; 150 g hazelnuts; 50 g walnuts; 150 ml oil; 3 garlic cloves; 3 sprigs rosemary; 50 g parsley; 1 teaspoon chili flakes; vinegar

Servings: persons

450 g cannellini beans
2 carrots
2 onions
8 garlic cloves
3 sticks celery
3 tablespoons oil
4 sprigs rosemary
3 bay leaves
1 pinch bicarbonate of soda
1 12 liters chicken stock
6 tablespoons oil
1 tablespoon vinegar
150 g hazelnuts
50 g walnuts
150 ml oil
3 garlic cloves
3 sprigs rosemary
50 g parsley
1 teaspoon chili flakes
vinegar

1
Soak the beans overnight.
2
The next day, sweat the veg in the light olive oil over a low heat.
3
Add the chopped rosemary and bay leaves.
4
Drain the beans and add to the pot with the bicarbonate of soda.
5
Pour in the stock and top up with water - the liquid should rise four inches over the beans.
6
Bring to the boil, skim the surface, then simmer for around two hours until the beans have wilfully collapsed.
7
Make the pesto.
8
Roughly blitz the hazelnuts and walnuts.
9
Pour half of the olive oil in a pan on a low heat.
10
Add the nuts and garlic.
11
Slow fry for 15 minutes, stirring regularly.
12
Once the nuts have coloured, add the chopped herbs and chilli.
13
Infuse for 10 minutes, then cool.
14
Pulse in a food processor to a coarse paste.
15
Scoop into a bowl and stir in the rest of the olive oil, vinegar, salt and pepper to taste.
16
Once the beans are soft and mush, stir in the extra virgin olive oil and a splash of the vinegar.
17
If you like, you can encourage the beans to break down further with a potato masher.
18
Season extensively.
19
You can either serve the pesto as a blob on top of the soup, or stir it inches.

1376

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 450 g cannellini beans, 2 carrots, 2 onions, 8 garlic cloves, and more.

Yes, White Bean Soup With Hazelnut Pesto 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.

That's it — enjoy your meal!

White Bean Soup With Hazelnut Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions