Pesto bean soup is an excellent cold weather meal to keep in your back pocket! With a mix of fresh produce, canned beans, and jarred pesto, it’s simply delicious, and instantly warms your tummy!
I’ve said it a million times before, but the secret to my cozy, flavorful recipes is a Dutch oven. I’ve tried this pesto bean soup in my stock pot and Instant Pot, and there is no comparison. The Dutch oven gets the job done better every time! If you don’t have one, I highly recommend adding it to your wishlist!
If you like a thicker, creamier soup, I also suggest letting this simmer for as long as possible. 10 minutes is fine if that’s all the time you have, but if I’m not in a rush, I’ll let my pesto bean soup keep cooking for 30-40 minutes. It also tastes amazing as leftovers!
Let me know if you give this a try!
Pesto Bean Soup
Ingredients
- 2 tbsp avocado oil
- 1/2 yellow onion chopped
- 3 stalks celery chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 1 pinch red pepper flakes
- 4 cans cannellenni beans drained
- 4 cups vegetable broth
- 3 tbsp pesto
- Monterey Jack cheese shredded
Instructions
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Pour the avocado oil into a Dutch oven or large pot on medium-low heat.
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Add the onion, celery, and bell pepper and saute until tender, about 5-7 minutes.
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Add the garlic and red pepper flakes and saute for 1-2 minutes longer.
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Stir in the cannellini beans and broth. When the mixture reaches a boil, turn the heat to low, put the lid on, and simmer for at least 10 minutes. Stir occasionally. The longer you let it simmer, the thicker the soup will be.
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Stir in the pesto and simmer for about five more minutes.
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Sprinkle on your favorite shredded cheese and enjoy warm!
Notes
Here are a few more of my favorite cozy recipes: one pot creamy pasta, sweet potato chili, and vegetable soup!
Talk to you soon!
