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Creamy White Bean Pesto Soup (Vegan, Gluten Free)

Well. I’m not sure about where you are, but it’s still snowing here. 

Yaaaaaaaay. Arms flailing wildly…

But you know what, that’s okay. It will end.  And soon it will be summer and all those fresh berries and frozen treats and barbecued everything will taste extra, extra glorious. 

So until then, might as well continue to embrace the warm comfort food. Where ever you are and what ever type of sun you may be seeing, its never too late for soup! Plus, isn’t soup supposed to cool you down on a hot day anyways? Never understood that one…

white bean pesto soup

I made this white bean pesto soup a good month back, but have been procrastinating in getting the recipe out to you. A real shame, for it truly is a winner. I guess I just got caught up in some muffin and no-bake excitement. #sweetsalwayswin

Seeing how I have all sorts of other goodies lined up for you, and the fact that it will soon be time when you’ll want to fill your bowls with ice cream rather than soup, I’m getting this out to you now while there’s still time!

white bean pesto soup

This soup is super creamy without using any dairy whatsoever. The creaminess comes from the pureed white beans which you get by blending half the soup mixture and then mixing it back with the remaining ingredients. Vegan creamy magic!

white bean pest soup

Although thick and creamy, I was so impressed with how light this soup still was. It filled me up but did not leave me feeling super heavy like many other bean soups. Again, thanks to its lack of cream and minimal ingredients. This light meal in a bowl is chalk full of whole foods good for both the body and soul. 
white bean pesto soup

The star of the show, however, is the pesto. You mix the good stuff into the soup as well as plop it on top, if your heart desires (and I really think it does). I used my own homemade kale pumpkin seed pesto, but feel free to use any favorite pesto you may have on hand. 

white bean pesto soup

This white bean pesto soup freezes beautifully (its been feeding me all month) and pairs perfectly with a good crusty bread. Not to mention – how pretty is it!? Serve it to company and dollop on a spoonful of pesto just as they sit down for a full, high class restaurant experience. They don’t have to know it cost you basically nothing to make. 

white bean pesto soup

White Bean Pesto Soup. Super creamy without the cream. #vegan #pesto #bowlsofcomfort Click To Tweet

White Bean Pesto Soup

White Bean Pesto Soup (Vegan and Gluten Free)
Serves 6
A delicious, creamy yet light soup thickened with white beans and flavored with your favorite pesto. An elegant bowl to serve to company or a comforting dinner on a chilly evening.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 Tbsp olive oil
  2. 1 white sweet onion, peeled and chopped
  3. 3 garlic cloves, minced
  4. 1 cup white wine (may substitute extra stock)
  5. 2 tsp basil, dried
  6. 1 tsp tarragon, dried
  7. 3 tomatoes, chopped
  8. 2 19 oz cans white kidney beans, drained well and rinsed
  9. 4 cups vegetable stock
  10. 1 tsp salt
  11. 2 Tbsp your favorite pesto (try my lightened up kale pesto http://mylittletablespoon.com/eating-disorder/wiaw-the-gym-was-closed-so-i-made-pesto/)
Instructions
  1. Heat oil in a large soup pot over medium heat. Add chopped onion and garlic and sautée until onions are translucent.
  2. Add wine (or stock), basil and tarragon and stir everything to coat. Bring to a boil and let simmer until wine is reduced to half.
  3. Add chopped tomatoes, beans, stock and salt. Return to a boil and reduce to a simmer until tomatoes are soft (should only take a few minutes)
  4. Remove from heat and let sit.
  5. If using a hand blender, you may perform the next step while soup is still warm. If you are using a food processor you will want to wait until mostly cooled and then reheat.
  6. Pour out half the soup and blend (hand blender, regular blender, or processor) until completely smooth. Pour back in with the rest of the soup along with the pesto. Stir to mix everything through.
  7. Serve warm with an extra dollop of pesto, if desired (or get real fancy and use a squeeze bottle to delicately swirl the pesto through the top of the bowl).
mylittletablespoon http://mylittletablespoon.com/
Tell me,

Do you prefer pureed or chunky soups?

Do you ever have soup on a hot day to cool down? 

21 COMMENTS

  1. katalysthealth | 5th Apr 16

    I loveeeee the idea of adding pesto to a soup! I’ve totally never thought of that before. I’m a huge soup fan, but if its a smooth soup then I definitely need bread or something to dunk in it. Which is probably why tomato soup and grilled cheese is one of my favorites 😉
    This looks amazing!
    katalysthealth recently posted…Paleo Caramel FrappuccinoMy Profile

    • Cora | 6th Apr 16

      Totally agree. I NEED something to chew. Grilled cheese and tomato soup will never, ever get old. Classic.

  2. Emily Swanson | 5th Apr 16

    This looks YUMMY! I like that you pureed the beans in order to make it creamy. That means you could make it a creamy soup without having dairy. 🙂 My favorite soup that we make is either tortilla soup or meatball minestrone soup.
    Emily Swanson recently posted…Building A Perfect Yogurt BowlMy Profile

    • Cora | 6th Apr 16

      Its such a simple trick that works so well! Oh I love tortilla soup. Mexican flavors all the way!!

  3. Kate | 5th Apr 16

    I LOVE garlic-y soups. Seriously, it’s the only way to have soup. White beans are a favorite too. They are so mild, but still tasty. I used to only like thick soups, but I’ve had some yummy pureed soups this past year. A sweet potato and broccoli soup I made takes the cake!
    As for brothy soup, I like them, but they need something to go with them…. like a crusty whole grain baguette!
    Kate recently posted…Spanish RiceMy Profile

    • Cora | 6th Apr 16

      White beans are so great. I often over look them but in terms of hiding any bean taste and just using their texture – they are perfect.

  4. Sarah @ Bucket List Tummy | 5th Apr 16

    I’m so impressed by the creaminess here without using any heavy cream or anything. I love white beans and I’ve pureed them for hummus, but not for soup. Genius!
    Sarah @ Bucket List Tummy recently posted…Racing when you just don’t have “it” + Weekend in CharlestonMy Profile

    • Cora | 6th Apr 16

      They are so versatile and easy to hide! You can use them in anything and not know there were any beans in there whatsoever!

  5. Heather @ Polyglot Jot | 5th Apr 16

    I’ve never understood the eat something hot to cool off either. I like both chunky or non chunky soup. This looks great–it’s snowing in PA where I live today too 😞

    • Cora | 6th Apr 16

      Boo snow for both of us!
      I guess it works by making you sweat so your skin feels cold? Blegh I don’t know.

  6. Heather@hungryforbalance | 5th Apr 16

    I have to admit that I’ve never tried soup to cool me down. But, there’s s first time for everything!
    I usually make chunky soups (because I’m lazy), but I do love creamy ones! This one looks delicious! Pinning for later!

    • Cora | 6th Apr 16

      This ones great because its creamy AND chunky!
      If you try soup to cool you down let me know how it goes…

  7. Ellie | 6th Apr 16

    Ok please make this for me! It’s funny because I usually let my soup come to room temp and then drink it. When it’s hot outside I even put it in the fridge and eat my coup cold. It’s so tasty that way! I am a fan of thicker soups, but recently got into the habit of stirring a couple scoops of hummus into broth soups so make it more creamy: GAME CHANGER! I loved it! (Oh…I made scones 😉
    Ellie recently posted…Sweet Potato Scones for 2My Profile

    • Cora | 6th Apr 16

      Interesting! As long as you are expecting it – cold soup would be great. Like a savory smoothie? Okay maybe not when I put it that way.
      Putting hummus into your soup is genius!! Add flavor and texture. Bam. Thanks for the tip.
      Ok girl you need to stop killing me with your scone creation – I need the recipe! 🙂

  8. chasetheredgrape | 6th Apr 16

    I’m actually looking forward to eating soup again – it’s been so hot here that soup was the last thing on my mind! But I love it’s comforting properties and I’m sure soup season for me will be just around the corner…. Not that it gets ‘that’ cold here… Our winter temps are the same as the summer temps back home in Scotland!
    Hope the snow backs off for you soon and the sunshine comes back!

    • Cora | 9th Apr 16

      Bahah – I always found it so funny how Australia still calls it “winter!” Now that I’ve been seeing your summer eats (and iced coffees) for quite a while, I’ll be interested to see what kind of food is typical in an Australian “winter.”

  9. WIAW: Memory Lane - mylittletablespoon | 6th Apr 16

    […] Creamy White Bean Pesto Soup (check out yesterday’s post for the recipe!) + Rice Cakes […]

  10. Joyce @ The Hungry Caterpillar | 6th Apr 16

    Pureed or chunky soups? What a difficult question–they both have their merits! I’ve been eating a lot of pureed soups lately because my sweetheart just had dental surgery. Poor guy!
    It’s been weirdly cold here too-one of those days where it was warmer at 9 am than it was at 2 pm. But you’re right–summer will be here soon! You’re so good about staying positive!

    • Cora | 9th Apr 16

      Poor guy is right! Thank god (knock on wood) I haven’t had too many of those experiences – I really don’t like smoothies or pureed soups too much. I need to chew something!

  11. Meghan@CleanEatsFastFeets | 7th Apr 16

    Pesto really is the star of the show. I could eat it by the bucketful, which is helpful for keeping vampires away of course, if you believe that sort of thing.

    I’m digging the white beans here too.

    • Cora | 9th Apr 16

      Oh hey I never thought of that. I should eat this next time I’m with my brothers.

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