White-Bean Soup With Pesto Recipe

Name: White-Bean Soup With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 small onion, peeled and finely chopped; 1 clove garlic, peeled and minced; 1 small leek (white part only), cleaned and finely chopped; 8 ounces dried cannellini beans, soaked overnight in water; 7 cups vegetable or chicken broth, homemade or low-sodium canned; 1 baking potato, peeled and cut into 1/4-inch cubes; 2 tablespoons minced fresh thyme or 2 teaspoons dried; Salt and freshly ground pepper to taste; 1 1/2 cups loosely packed basil leaves; 1 large shallot, peeled and chopped; 2 cloves garlic, peeled; 1 tablespoon olive oil; 1/4 cup water; ⅛ teaspoon salt, plus more to tast

Servings: persons

2 teaspoons olive oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 small leek (white part only), cleaned and finely chopped
8 ounces dried cannellini beans, soaked overnight in water
7 cups vegetable or chicken broth, homemade or low-sodium canned
1 baking potato, peeled and cut into 1/4-inch cubes
2 tablespoons minced fresh thyme or 2 teaspoons dried
Salt and freshly ground pepper to taste
1 1/2 cups loosely packed basil leaves
1 large shallot, peeled and chopped
2 cloves garlic, peeled
1 tablespoon olive oil
1/4 cup water
⅛ teaspoon salt, plus more to tast

1
To make the soup, heat olive oil in a large pot over medium heat.
2
Add onion, garlic and leek and cook until softened, about 5 minutes.
3
Stir in beans and broth.
4
Bring to a simmer.
5
Cook until beans are almost tender, about 1 hour.
6
Stir in potato cubes.
7
Cook until potato and beans are soft, about 20 minutes.
8
Stir in thyme, salt and pepper.
9
Meanwhile, to make the pesto, place basil, shallots and garlic in a food processor.
10
Process until chopped.
11
Add olive oil and water.
12
Process until smooth, stopping several times to scrape down sides of work bowl.
13
Season with salt.
14
Ladle the soup into bowls, garnish with 2 teaspoons of the pesto and serve.

876

kcal

Calories

Fat

Carbs

139

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 small onion, peeled and finely chopped, 1 clove garlic, peeled and minced, 1 small leek (white part only), cleaned and finely chopped, and more.

Yes, White-Bean Soup With 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 Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions