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I haven't published a soup recipe in a long time! I'm almost glad that summer is over, so I can start making my favorite kind of lunch again!
In fact, I created this soup over a month ago for my friend Lucy's blog: Craftberry Bush (look, she makes the most beautiful creations). She is happy that I also share the recipes I write for her site with you, so don't miss it.
One of the reasons I love soup recipes so much is the way they bring warmth and comfort that carry me back to my childhood.My father used to (and still does!) Make amazing corned beef soup I remember seeing skeptical awe as I poured vinegar from a jar of pickled beets into the bubbly skillet before serving the soup with beetroot slices on top. It sounds strange, but it tastes amazing!
My mother, on the other hand, makes the best chicken and vegetable soup. It will boil the chicken bones for hours until the broth is so tasty that you can drink it on its own. I craved it so much when I was pregnant that I even sent my husband Chris out to eat chicken at midnight so he could have a bowl ready for breakfast. And actually, I was able to enjoy a great bowl last week when I was home for the weekend, it was still as amazing as I remember.
I still make both soups today, but now I also love making soups with lentils, vegetables, or beans. I had never touched a lentil before having my first child, but then I started making baby purees with lentils and realized what I had been missing!
This soup is made from dried (marine) beans. You should soak them overnight in cold water before using them in this recipe. Then they are boiled with onion, garlic and broth before mashing. I actually like them quite a bit at this point, but adding a little Parmesan and lemon juice and then adding a little pesto really takes the soup to a whole new level.
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Creamy and satisfying with a delicious pesto basil kick, this soup is sure to keep you going until dinner.
Don't forget the black pepper too!
White Bean Soup with Parmesan and Pesto Recipe:
White bean soup with parmesan and pesto
A warm creamy white bean soup, swirled with pesto and parmesan.
Total time: 2 hours 10 minutes
- 1 tablespoon butter
- 1 tablespoon of oil
- 1 small onion, peeled and minced
- 2 garlic cloves, peeled and minced
- 1.2 liters 5 cups hot chicken vegetable broth (fresh broth or water plus 2 bouillon cubes (gluten-free broth) is fine)
- 1 1/2 cups (230 g) dried beans / dried beans, soaked for at least 12 hours in cold water, then drained
- 6 tablespoons freshly grated Parmesan plus extra for serving – use Italian-style vegetarian hard cheese for a vegetarian version
- Salt and pepper
- Juice of half a lemon
- 2 tablespoons of pesto
Heat the butter and oil in a large saucepan. Add the onion and simmer for 5 minutes until the onion begins to soften. Add the garlic and cook for another 2 minutes, then add the broth and beans. Bring to a boil and then lower the heat to a simmer. Put on a lid and cook for 90 minutes-2 hours until the beans have softened.
Once the beans are cooked, scoop out two tablespoons (for garnish), then mix the contents of the pan with a mixer.
Add a pinch of salt and pepper and the lemon juice to the Parmesan. Try and add more seasoning if necessary.
Spoon into 4 bowls, then shake ½ tablespoon. of pesto in each bowl. Sprinkle with Parmesan and black pepper, then serve.
Nutritional information is per serving.
Hi, I'm Nicky
I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.