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White Bean and Pesto Soup

White Bean and Pesto Soup

Clean Italian Flavors in a Hearty Bean Soup

This soup with a base of white cannellini beans would be good enough on its own, but then it is topped with a large dollop of flavorful basil pesto.  The pesto literally melts right into the soup as you eat, making for something thatís not only delicious, but also well presented.

1 pound dried cannellini beans
1 yellow onion, diced
2 stalks celery, diced
6 cups chicken stock or broth
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon lemon juice
1 teaspoon dried thyme
Salt and pepper to taste
6 ounces prepared basil pesto

Soak cannellini beans overnight by placing in a large bowl and covering with cold water.  Leave at least 3 inches of water for the beans to expand.

Drain and rinse the soaked beans and place in a slow cooker.

Add remaining ingredients, except pesto, and stir to combine.

Set the cooker to LOW, cover, and let cook 8 hours, or until beans are tender.

Drain off about 1/2 of any excess liquid, then use a potato masher or heavy spoon to mash 1/2 of the beans into the remaining liquid, thickening the soup.

Season with additional salt and pepper to taste, if desired.

Serve each bowl of soup topped with a large spoonful of basil pesto.

Helpful Hint
Though you can find basil pesto in jars near the pasta sauces, I prefer refrigerated pesto sold in the deli or near the refrigerated ravioli.  Look for pesto with pine nuts in the ingredients for the best quality.



This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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