Recipe:  Last-Minute Pesto Bean Soup

Recipe: Last-Minute Pesto Bean Soup

You can bulk up this pesto soup recipe by adding shredded or canned chicken, sausage, or even spinach or kale (because greens are never a bad idea!). And you can add an avocado garnish to anything!

Last-Minute Pesto Bean Soup

Makes 9, 1 cup servings


  • 3 cans cannellini beans, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • 1/3 cup pesto
  • ½ cup Parmesan cheese, grated
  • ½ cup sun-dried tomatoes, julienned
  • 1 teaspoon black pepper
  • Handful of spinach
  • Optional: avocado to garnish

  1. Place drained and rinsed beans and broth into a medium-sized saucepan. Bring to a boil over medium-high heat then reduce heat to medium-low and simmer 8–10 minutes or until thickened.
  2. Add Parmesan, pesto, sundried tomatoes and black pepper and stir to combine. Lastly, add spinach and simmer until spinach has wilted.
  3. Serve and enjoy.