White Bean Soup with Pesto (Simple & Cozy)
This Italian white bean soup started as a very real problem: an almost-expired container of store-bought pesto and zero desire to cook something complicated. I love soup in the winter, and I’m always looking for easy ways to use up ingredients before they go bad. Tossing that pesto into a pot with white beans turned out to be a surprisingly good idea; it’s cozy, flavorful, and just interesting enough to feel like more than “another bowl of soup.” It’s been on regular rotation ever since.
This is the kind of recipe I lean on when I want something warm and comforting but don’t have the energy for a big production. The pesto is already made, the beans are canned, and I use frozen diced onions and frozen kale to keep prep to a minimum. Everything comes together quickly, with very little hands-on time.
If you love soup, appreciate shortcuts, and want something that feels both cozy and a little fresh thanks to the pesto, this one fits right in. It’s simple, forgiving, and designed for nights when you want dinner handled without draining whatever energy you have left.
If soups like this are your go-to when you’re tired but still want something comforting, you might also like my Spicy White Bean Soup with Chimichurri, Butter Bean Stew, or Instant Pot White Bean Soup. All of these are cooking burnout–friendly recipes that rely on simple ingredients, smart shortcuts, and big flavor without a lot of effort.
Ingredient spotlight
- Onions – You can use fresh onion here, but I almost always reach for frozen chopped onions. When I’m burned out, skipping the chopping makes this soup feel doable, and the flavor still works really well.
- Pesto – Pesto is what brings all the flavor to this soup, so use one you truly enjoy. Homemade is great if you have it, but a good store-bought pesto works perfectly and keeps this recipe low effort.
- Don’t have store-bought pesto on hand? Try my cashew arugula pesto, tahini pesto or spinach walnut pesto recipe.
- Canned diced tomatoes – Be sure to drain the tomatoes so they don’t water down the soup. If you want a little extra depth, fire-roasted diced tomatoes are a great option.
- White beans – Cannellini beans are my go-to for this soup, but great northern white beans, chickpeas, butter beans, or navy beans all work well. Use whatever you already have on hand.
How to make Tuscan white bean soup
Saute the onions until translucent. Add about a half cup of broth and scrape the bottom of the pot. Mash 1 can of white beans (optional). This helps to naturally thicken the soup. Add all the ingredients except the kale to the pot. Bring to a simmer to heat through. Add fresh or frozen kale (or spinach) and stir well. Cook until the kale is wilted into the soup (or defrosted) and serve hot.
Tips for success
- Make it more filling with zero extra effort – Stir in a package of microwave rice or quinoa along with the kale. Let it simmer for 2–3 minutes to warm through.
- Great for meal prep – This recipe can easily be doubled or tripled. It freezes well and tastes even better the next day, making it a great option for meal prep or feeding a crowd.
Welcome to the Cooking Burnout Club
This recipe is meant to be flexible, not perfect. Use what you have, skip what you don’t, and keep it simple. That’s the whole point of the Cooking Burnout Club.
If you want more stupid-simple, low-effort dinners like this, this recipe is part of my weekly meal plans designed for nights when cooking feels like too much. No complicated steps, no extra decisions, just food that works in real life.
Italian White Bean Soup with Pesto
Ingredients
- 1 medium onion - or 1.5 cups frozen diced onion
- 4 medium cloves garlic - optional
- 4 cups vegetable broth
- 1 cup pesto
- 14 oz can diced tomatoes, drained
- 1 teaspoon sea salt
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 2 cans white beans
- 2 cups chopped kale - fresh or frozen
- 8 ounce microwave rice or quinoa - optional
Instructions
- Start by chopping the onions, garlic and kale. Be sure to remove the thick stem from the kale before chopping.1 medium onion
- Rinse and drain the white beans.2 cans white beans
- Preheat a large pot over medium heat. Once hot, spray with olive oil or avocado oil spray and add the chopped onions.
- Cook the onions for 2-3 minutes then add the garlic. Cook 1 more minute.1 medium onion, 4 medium cloves garlic
- While onions are cooking, mash 1 can of white beans with a fork (or you can blend them with 1 cup of vegetable broth with a blender or in a food processor).
- After garlic has cooked with onions for 1 minute, add 1/2 cup vegetable broth and scrape the bottom of the pot.4 cups vegetable broth
- Add the rest of the ingredients except the kale. Turn heat to high and bring to a boil.1 cup pesto, 14 oz can diced tomatoes, drained, 1 teaspoon sea salt, 2 teaspoons italian seasoning, 1 teaspoon garlic powder, 1 tablespoon balsamic vinegar
- Once at a boil, add optional microwave rice or quinoa. Boil 2-3 minutes.8 ounce microwave rice or quinoa
- Once boiling, add the chopped kale to the pot and turn off heat.2 cups chopped kale
Recipe Notes
- Create a creamy texture without cream – Smash some of the white beans with a fork or blend them with vegetable broth, then stir them back into the soup. This thickens the soup and makes it creamy without any milk or cream.
- Prep the kale properly – If using fresh kale, remove the thick stems from the kale before adding it to the soup. They’re more bitter and won’t soften enough in the short cooking time.
- Use the right pesto – Pesto provides most of the flavor in this soup, so use one you enjoy. For a vegan or dairy-free soup, be sure to choose a dairy-free pesto or make your own. I really enjoy the one from Trader Joe’s.
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: freeze for up to 3 months. I like to freeze the soup in individual portions using Soupercubes. Once frozen, you can pop the soup out of the cube and transfer it to a freezer safe bag . Be sure to label your soup with the name, date and use by date.
Nutrition Information
Optional add-ins
- Extra vegetables– For a more robust soup, you can add chopped carrots and celery along with the onions and garlic at the beginning. However this can add a few minutes to the cooking time.
- Make it more filling – Add cooked rice, quinoa, or small pasta to the soup to make it heartier. If using pasta, add extra broth or water and cook it directly in the soup.
- Protein – Shredded chicken or cooked shrimp can be stirred in at the end for a protein boost.
- Spice – Add crushed red pepper flakes or a few dashes of hot sauce if you want a little heat.
