Italian White Bean Soup with Pesto

Ladle in pot of tuscan white bean soup with kale.

Italian White Bean Soup with Pesto

This Italian white bean soup with pesto is cozy, flavorful, and easy to make using simple ingredients and smart shortcuts. Canned beans, frozen vegetables, and store-bought pesto come together for a comforting soup that’s perfect for low-energy nights.

Course Soup

Cuisine Italian, Mediterranean

Keyword italian white bean soup, tuscan white bean kale soup

Prep Time 3

Cook Time 12

Total Time 15

Servings

Calories 340kcal

Author Samantha Rowland

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

Notes

Top tips

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.

Storing leftovers

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