SOUP Creamy White Bean with Pesto Drizzle
Prep
Cook
Total
Yield 8-10 servings
Using white beans in soups has long been a healthy way to add creaminess and a smooth mouth-feel (puréed soups are so "in"!) so of course the texture of this soup is something we really love but what we love the most is the bright green & herbaceous pesto drizzle that goes on top as a garnish.
You'll love mixing together the simple flavors of the puréed beans and potatoes with the nutty-basil flavor of the pesto.
Ingredients
1 large pkg basil (or 2 cups of any herbs you choose: parsley, cilantro, scallions, chives)
1 cup pine nuts, toasted
1 cup grated parmesan *optional
2 cloves garlic, left whole
1 pinch red pepper flakes
2 tsp olive oil
1 pinch salt
1 lemon, zested and juiced
1 yellow onion, chopped
4 cloves garlic, chopped
1 bag white beans, cooked (2 cups reserved)*
2 Yukon gold potatoes, peeled and cubed
1-2 quarts chicken or vegetable stock
2 tsp salt and pepper (or to taste)
Instructions
- Make pesto first by combining basil, pine nuts, parmesan*, garlic, red pepper flakes, half of olive oil, pinch of salt and lemon zest and juice in a food processor or blender. Set aside.
- Sauté onion and garlic in the rest of the olive oil for 5 minutes. Add beans (minus 2 cups), potatoes and chicken or vegetable stock. Cook for 20 minutes.
- Puree soup in a blender, add the rest of the beans and add salt. Taste and adjust seasonings. Cook until heated through and top with pesto to serve.
Notes
*If you don't want to cook your dried beans, simply replace with 5 cans.
Also, as a meaty additions, brown up some Italian sausage (spicy or sweet) and crumble on top after you drizzle the pesto!
Courses soup
Recipe by Vie at https://getvie.com/2018/01/16/making-a-quick-healthy-winter-soup-with-vie/