White Bean and Parmesan Soup with Pesto
Cozy up with a bowl of White Bean and Parmesan Soup with Pesto, a creamy and comforting recipe that’s both rustic and refined. This hearty soup combines the velvety texture of pureed cannellini beans with the nutty richness of Parmesan, enhanced by the aromatic addition of a Parmesan rind simmered into the broth. A swirl of vibrant pesto adds a burst of herby freshness, perfectly complementing the earthy flavors. With minimal prep and a quick 30-minute cooking time, this dish is ideal for a satisfying weeknight meal or an elegant starter for guests. Serve it warm, garnished with grated Parmesan and fresh basil, alongside crusty bread for dipping. Whether enjoyed as a vegetarian main course or paired with a crisp salad, this white bean soup is an irresistible blend of comfort and sophistication.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 cups Cannellini beans (white beans), drained and rinsed
- 4 cups Vegetable broth
- 1 piece Parmesan rind
- 0.5 cup Heavy cream (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pesto (homemade or store-bought)
- 0.25 cup Grated Parmesan cheese (for garnish)
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the cannellini beans, vegetable broth, and Parmesan rind to the pot. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20 minutes to allow the flavors to meld.
Remove and discard the Parmesan rind. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend carefully. Return the pureed soup to the pot.
If using, stir in the heavy cream for added richness. Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and swirl a spoonful of pesto over each serving.
Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
Serve warm with crusty bread on the side for dipping.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 6757 mg | 294% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 25.6 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1402 mg | 108% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4297 mg | 91% | |
*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.
