Tomato White Bean Soup with Pesto

Bowl of Tomato White Bean Soup with a spoon.

5 from 2 votes

Tomato White Bean Soup with Pesto

This tomato white bean soup is easy, comforting, and so easy to make! Seasoned with basil pesto and a hint of lemon, so it's seriously packed with flavor, and also hearty enough to make a meal of.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American, Italian

Servings:

Calories: 230kcal

Author: Alissa Saenz

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
1 medium celery stalk, diced
3 garlic cloves, minced
3 cups vegetable broth
2 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed
2 (14.5 ounce/411 gram) cans diced tomatoes
2 tablespoons vegan pesto (or more, to taste)
1 tablespoon lemon juice
½ cup fresh basil, roughly chopped
Salt and pepper, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion, carrot, and celery. Sweat the vegetables for about ten minutes, until they start to soften, stirring occasionally.
Add the garlic and sauté it for about one minute, stirring constantly, until it becomes very fragrant.
Stir in the broth, cannellini beans, and diced tomatoes. Raise the heat to high and bring the liquid to a boil.
Lower the heat and allow the soup to simmer for about twenty minutes, until the vegetables are soft, stirring occasionally.
Remove the pot from heat and blend about half of the soup. You can either carefully transfer it to a blender or food processor, then return it to the pot, or leave it in the pot and use an immersion blender.
Stir in the pesto, lemon juice, and basil. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Nutrition