White Bean-Pesto Soup

A few pantry ingredients, combined with fresh zucchini, tomatoes and basil makes a quick and easy soup with a lot of great flavor. Adding the pesto-style basil and garlic mixture near the end of the cooking time gives the soup a fresh garden taste. Serve with Cheese and Garlic Bread (see below) and a tossed salad for a complete dinner.

White Bean-Pesto Soup

White Bean-Pesto Soup

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This quick and easy soup is made with cannellini beans, garlic, zucchini, tomatoes, and a pesto-style basil and garlic blend added just before serving for garden-fresh flavor.


  • 1 can, 15 ounces low-sodium cannellini beans
  • 1 tablespoon olive oil
  • 1-1/2 cups onion, finely chopped
  • Salt and freshly ground black pepper
  • 3-1/2 cups low-sodium chicken broth
  • 2 small zucchini, cut into 1/2-inch dice
  • 2 medium tomatoes, seeded and chopped
  • Parmigiano-Reggiano for grating

For the pesto:

  • 1 cup loosely packed fresh basil leaves
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped


  • Heat the olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and sauté until pale golden in color, 3 to 4 minutes. Add the chicken broth and zucchini, cover and simmer for 5 minutes.
  • Drain the thin liquid from the beans, but don’t rinse off the thick juices that accumulate near the bottom. Stir into the broth and continue cooking, uncovered, while you make the pesto.
  • Place the basil, olive oil and garlic in the work bowl of a food processor and pulse until finely chopped. Add 2 to 3 tablespoons of the simmering broth, pulse to combine, then add the mixture to the soup. Add the chopped tomato, taste, and adjust the seasoning as needed. Cook for an additional 2 to 3 minutes, then ladle into serving bowls and top with grated cheese. Serve with Cheese and Garlic Bread (instructions follow).
Calories: 227kcal, Carbohydrates: 28g, Protein: 12g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 1mg, Sodium: 171mg, Fiber: 6g, Sugar: 8g
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