Butter Bean Sun Dried Tomato Pesto Soup
Warm up with a bowl of Butter Bean Sun-Dried Tomato Pesto Soup, a hearty, flavor-packed dish that’s perfect for cozy nights or elegant gatherings. This creamy yet chunky soup combines protein-rich butter beans with the tangy sweetness of sun-dried tomatoes and the herbaceous richness of pesto for a truly elevated comfort food experience. Freshly sautéed aromatics like onion, garlic, carrot, and celery build a savory base, while a touch of lemon juice brightens every spoonful. Blended to achieve the perfect balance of velvety smoothness and satisfying texture, this 30-minute soup is as easy as it is delicious. Garnished with fresh basil leaves, it’s a vibrant, gluten-free meal that’s ideal for busy weeknights or casual entertaining. Serve it with crusty bread for an irresistible pairing!
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Recipe Information
Ingredients
- 2 cups butter beans, canned (drained and rinsed)
- 4 cups vegetable broth
- 0.5 cup sun-dried tomatoes in oil, finely chopped
- 0.25 cup pesto (store-bought or homemade)
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
- 0.25 cup fresh basil leaves (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sun-dried tomatoes, butter beans, vegetable broth, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
Using an immersion blender, blend the soup partially, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
Stir in the pesto and lemon juice. Taste the soup and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3420 mg | 149% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 17.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2634 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
