Best Simple White Bean And Pesto Soup Recipes

Simple White Bean and Pesto Soup image

Provided by DrGaellon

Categories Beans

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 bunch basil, rinsed and dried
1 garlic clove
2 tablespoons olive oil
2 cups chicken stock
2 (19 ounce) cans white beans or 2 (19 ounce) cans cannellini beans, drained and rinsed
2 tablespoons grated parmesan cheese
fresh ground black pepper
salt, to taste

Steps:

In a small food processor, combine basil and garlic; process until finely chopped. While running, add oil slowly until a smooth puree forms.
Heat chicken stock and beans in a saucepan over medium-high heat. When it boils, reduce heat to medium-low, add a heaping tablespoon of the pesto (any excess can be frozen), the Parmesan and a few twists of black pepper. Simmer 1 minute to blend flavors. Taste and season with salt if needed.

Pesto Bean Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
5 cloves garlic, thinly sliced
A pinch of red pepper flakes
2 cans cannellini beans, drained
3 tablespoons pesto
2 tablespoons grated Parmesan cheese
3 cups chicken broth
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup roasted peppers

Steps:

Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

White Bean and Parmesan Soup with Pesto image

Provided by Diana Adcock

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, cut into 16 wedges
2 cloves garlic, minced
3 carrots, cut into 2 inch matchsticks
3 stalks celery, sliced 1/4 inch thick
1/4 lb prosciutto, cut into thin strips
4 cups reduced-sodium fat-free chicken broth
2 medium tomatoes, diced
2 (15 ounce) cans cannellini beans, drained
1/2 cup freshly grated parmigiano-reggiano cheese
fresh ground salt & pepper
pesto sauce, and additional cheese for sprinkling

Steps:

In a large stock pot heat oil over medium heat and add garlic.
Saute for 2 minutes stirring constantly.
Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
Stir in tomatoes and broth.
Bring soup to a boil, reduce heat and simmer 10 minutes.
Stir in beans and simmer for another 5 minutes.
Remove from heat.
Pour soup into a serving bowl and add the cheese.
Serve immediately.
Offer additional cheese and pesto at the table.
***Donot add the cheese in the soup pot or it WILL stick to the sides.

White Bean Chicken Pesto Soup image

Provided by dicentra

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 stalk celery, chopped
1 carrot, chopped
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
6 cups chicken stock
1 teaspoon salt
1/4 teaspoon black pepper
2 (16 ounce) cans cannellini beans, drained and rinsed
3 cups shredded cooked chicken
1/4 cup pesto sauce, divided
2 tablespoons white wine vinegar
olive oil

Steps:

In large pot, heat oil over medium heat. Add onion and sauté 6 minutes. Add garlic, celery, carrot, oregano and cayenne; sauté 2 minutes.
Stir in stock, salt and pepper; bring to a boil. Reduce heat and simmer 20 minutes.
Add beans, chicken, 2 tablespoons pesto and vinegar; heat 5 minutes.
Ladle into bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.

Nutrition Facts : Calories 274.4, Fat 8.1, SaturatedFat 1.9, Cholesterol 44.8, Sodium 933.2, Carbohydrate 25.5, Fiber 6.7, Sugar 6, Protein 23.9