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    Home > Soups

    White bean soup with parmesan and pesto

    Published: Oct 16, 2015 · Modified: Aug 1, 2018 by Nicky Corbishley

    Go to Recipe Print Recipe

    This White bean soup with parmesan and pesto is a creamy and comforting vegetarian soup - without the cream!

    White Bean and Pesto Sou - A creamy and comforting vegetarian soup - without the cream!

    I haven't posted a soup recipe for ages! I'm almost glad summer is over so I can start making my favourite type of lunch again!

    I actually created this soup over a month ago for my friend Lucy's blog - Craftberry Bush (take a look, she makes the most beautiful creations). She's happy for me to share the recipes I write for her site with you guys too, so you don't miss out.

    One of the reasons I love soup recipes so much is the way they bring a warmth and comfort that takes me back to my childhood.
    My dad used to (and still does!) make an amazing corned beef soup, I remember watching in sceptical amazement as he poured vinegar from a jar of pickled beetroot into the bubbling pan before serving up the soup with slices of beetroot on top.  Sounds strange, but tastes amazing!

    My mum on the other hand, makes the best chicken and vegetable soup.  She'll boil up the chicken bones for hours until the stock is so flavoursome you could drink it by itself. I craved it so much when I was pregnant I even sent my husband Chris out for chicken in the middle of the night so I could have a bowl ready for breakfast! and in fact I got to enjoy a large bowl of it last week when I was home for the weekend - it was still as amazing as I remember.

    I still make both of those soups today, but now I also love to make soups with lentils, veggies or beans.  I'd never even touched a lentil before having my first child, but then I started making baby purees with lentils in and I realised what I'd been missing out on!

    White Bean and Pesto Sou - A creamy and comforting vegetarian soup - without the cream!

    This soup is made from dried haricot (navy) beans.  You need to soak them overnight in cold water before using them in this recipe.  They're then boiled up with onions, garlic and stock before being pureed.  I actually quite like them at this point, but adding some parmesan and lemon juice and then topping with a little pesto really takes the soup to a whole new level.

    White Bean and Pesto Sou - A creamy and comforting vegetarian soup - without the cream!

    Creamy and satisfying with a lovely basil kick from the pesto, this soup will certainly keep you going until dinner.

    Don't forget the black pepper too!

    White Bean and Pesto Sou - A creamy and comforting vegetarian soup - without the cream!

    The White bean soup with parmesan and pesto Recipe:

    White bean soup with parmesan and pesto

    By: Nicky Corbishley
    A warming, creamy, white bean soup, swirled with pesto and parmesan.
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 10 minutes mins
    Course Lunch
    Cuisine British
    Servings 4 servings
    Calories 330 kcal

    Ingredients
     

    • 1 tbsp butter
    • 1 tbsp oil
    • 1 small onion - peeled and chopped into small chunks
    • 2 cloves of garlic - peeled and roughly chopped
    • 1.2 litres - 5 cups hot chicken of vegetable stock (fresh stock or water plus 2 stock cubes (bouillon for gluten free) is fine)
    • 230 g (1+½ cups) dried haricot/navy beans, soaked for at least 12 hours in cold water, then drained
    • 6 tbsp freshly shredded parmesan - plus extra to serve - use Italian-style vegetarian hard cheese for a vegetarian version
    • Salt and pepper
    • Juice of half a lemon
    • 2 tbsp pesto

    INSTRUCTIONS
     

    • Heat the butter and oil together in a large saucepan. Add in the onion and cook on low for 5 minutes until the onion starts to soften. Add in the garlic and cook for a further 2 minutes, then add in the stock and the haricot beans. Bring to the boil and then turn down the heat to a gentle simmer. Place a lid on and cook for 90 minutes-2 hours until the beans have softened.
    • Once the beans are cooked scoop out two tbsp (for garnish), then whizz up the contents of the pan with a stick blender.
    • Stir in the parmesan a pinch of salt and pepper and the lemon juice. Have a taste and add more seasoning if necessary.
    • Spoon out into 4 bowls then swirl ½ a tbsp. of pesto into each bowl. Sprinkle with parmesan and black pepper, then serve.

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 330kcalCarbohydrates: 39gProtein: 16gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 691mgPotassium: 730mgFiber: 14gSugar: 4gVitamin A: 305IUVitamin C: 2.5mgCalcium: 193mgIron: 3.3mg
    Keywords Homemade Soup, Soup Ideas
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!
    A warming, creamy, white bean soup, swirled with pesto and parmesan.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Val Wass says

      February 06, 2021 at 6:44 pm

      Can you make this with canned beans? If so, how many cans do you recommend?

      Reply
    2. saz says

      February 16, 2019 at 4:31 am

      It's been too long since I tried one of your soup Nicky.
      This one seems about perfect for getting back in the game ! I'll let you know how it turned out for me 🙂

      Reply
    3. Christine says

      July 10, 2018 at 7:25 am

      5 stars
      I used your chilli and walnut pesto in the recipe and it was delicious. Perfect for meat free Monday supper.

      Reply
    4. Amelia says

      July 24, 2016 at 8:30 pm

      I recently found out that my daughter is allergic to dairy so all of those yummy, creamy soups went out the window. But this soup was so amazing! So creamy, for a soup without cream! I loved the fact that it is healthier too since your getting all the protein and such in beans instead of just fattening cream. I used homemade pesto in it and it was so good! The touch of lemon juice really brightens it up. I actually don't mind having it when it's hot since it is lighter than regular soups. Love this recipe!!

      Reply
      • Nicky Corbishley says

        August 01, 2016 at 7:51 pm

        Thanks so much for letting me know how it went Amelia 🙂
        I'm so glad you liked the recipe. I bet the homemade pesto in it was amazing too. I need to make this soup again now you've reminded me 🙂

        Reply
    5. birthday cupcake says

      October 16, 2015 at 8:31 pm

      nice sweet and simple soup, i hope i can do it as you did

      Reply
      • Nicky Corbishley says

        October 25, 2015 at 8:40 am

        Thanks, hope you enjoyed it 🙂

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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