How To Make White Bean, Spinach & Pesto Soup
Made with fresh spinach and white beans, this flavorful pesto soup is such a hug-in-a-bowl on cold nights! Top off with a generous amount of parmesan.
Preparation: 3 minutes
Cooking: 5 minutes
Total: 8 minutes
Serves:
Ingredients
- 3cupschicken stock,or vegetable stock
- 19ozwhite beans,(2 cans)
- 2cupsfresh spinach,loosely-packed
- 2tbsppesto,homemade or store-bought
- Salt and freshly-ground black pepper,to taste
- Parmesan cheese,freshly-grated, for serving
Instructions
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Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat.
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Reduce heat to low, and stir in the fresh spinach and pesto until the spinach has wilted. Season to taste with salt and pepper.
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Ladle soup into bowls, and top generously with freshly-grated Parmesan cheese.
Recipe Notes
Feel free to also add in a few tablespoons of freshly-squeezed lemon juice to this broth, and/or some cooked chicken or other protein to the soup.
Nutrition
- Calories: 544.94kcal
- Fat: 6.04g
- Saturated Fat: 1.24g
- Monounsaturated Fat: 1.15g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 88.73g
- Fiber: 20.94g
- Sugar: 5.75g
- Protein: 36.85g
- Cholesterol: 6.07mg
- Sodium: 786.38mg
- Calcium: 357.87mg
- Potassium: 2689.94mg
- Iron: 15.06mg
- Vitamin A: 72.15µg
- Vitamin C: 4.58mg
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