Description
A delicious and vibrant herb pesto soup loaded with cannellini beans and fresh vegetables.
Ingredients
Scale
- 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
- 2 stalks Celery
- 2 cans Cannellini Beans
- 4 cups Vegetable Stock
- 2 cups Baby Spinach
- to taste Salt
- to taste Black Pepper
Instructions
- In a blender or food processor, combine fresh basil, parsley, garlic, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until smooth and vibrant green, about 1-2 minutes. Set aside in a bowl.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion and chopped celery, cooking until translucent, about 5-6 minutes.
- Add minced garlic and a pinch of red chili flakes. Sauté for about a minute until fragrant, being careful not to brown the garlic.
- Add drained cannellini beans and vegetable stock, stir well, bring to a gentle boil, then reduce heat and simmer uncovered for 10-15 minutes.
- Stir in the prepared pesto and add baby spinach, simmer for an additional 1-2 minutes until spinach wilts.
- Taste and adjust seasoning with salt and black pepper. Serve hot in bowls, optionally garnished with extra pesto or olive oil.
Notes
- Fresh basil can be replaced with cilantro or mint.
- Use equal amounts of other fresh herbs as needed in place of parsley.
- Adjust garlic quantity for desired intensity.
- Swap blanched almonds for pine nuts or walnuts if preferred.
- Omit nutritional yeast for a nut-free version or use vegan cheese.
- Substitute Extra Virgin Olive Oil with avocado oil if desired.
- Carrots can be added to celery for sweetness.
- Any white beans can be used if cannellini is unavailable.
- Water can be used instead of vegetable stock in a pinch, but will be less flavorful.
- Good alternatives to baby spinach include kale or chard.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending, Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg