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White Bean & Kale Pesto Soup Recipe

White Bean & Kale Pesto Soup recipe


This is a warm, comforting soup with white beans and a special kale pesto. It's made with garlic, parmesan, and a mix of oils. You cook the beans in broth and add the pesto on top. It's yummy and good for a cold day!


4 cups kale, chopped
30 g almonds, toasted
30 g parmesan cheese, grated
2 garlic cloves
60 ml olive oil
15 ml avocado oil
800 g cannellini beans, drained and rinsed
1 liter vegetable broth
30 g nutritional yeast
2 tablespoons lemon juice
Salt, to taste
Black pepper, to taste


Trim and roughly chop the kale leaves.
For the pesto: peel and add the garlic, almonds, and parmesan into a food processor, pulse until coarsely ground. Add the kale and olive oil, blend until smooth. Season with salt and pepper to taste. Stir in the lemon juice and avocado oil. Set aside.
In a large pot, heat a drizzle of olive oil over medium heat. Once hot, add one minced garlic clove and sauté for 30 seconds until fragrant.
Pour in the vegetable broth and bring to a simmer. Add the cannellini beans and cook for about 10 minutes until the beans are heated through.
Remove from heat and stir in the nutritional yeast. Season with salt and pepper to taste.
Ladle the soup into bowls, spoon a generous amount of kale pesto on top, and serve immediately.

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