white bean, spinach & pesto soup
Here it is, friends — the best 8-minute soup I’ve ever made! :)
Made this for the first time a few weeks ago on a night when I was randomly craving soup (yes, in the middle of July!). I happened to be in a hurry that evening, but was craving something different from my usual go-to favorite for a quick soup dinner. So since I always make it a point to have pesto in my freezer (always freeze multiple batches each summer!), I decided to experiment with a recipe I vaguely remembered having seen online for pesto white bean soup. Began with simple chicken broth, beans and pesto. Then also tossed in some fresh spinach I had in the fridge, some extra fresh Parmesan, and voila!
Unbelievably delicious, fresh, filling, healthy, and vegetarian (if you’d like!) soup….in just 8 minutes!!! I admit I was even surprised at how tasty this soup turned out – loved it! And it truly could not have been more simple (and speedy) to prepare.
So if you’re pressed for time, or are just looking for a light and fresh soup for summer, it’s definitely worth 8 minutes of your time to give this one a try. ;) Enjoy!!
White Bean, Spinach & Pesto Soup Recipe
- 3 cups chicken stock (or vegetable stock)
- 2 (19 oz.) cans white beans (I used Great Northern), drained
- 2 cups loosely-packed fresh spinach
- 2 Tbsp. pesto, homemade or storebought
- salt and freshly-ground black pepper
- freshly-grated Parmesan cheese, for serving
Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat. Then reduce heat to low, and stir in the fresh spinach and pesto until the spinach has wilted. Season to taste with salt and pepper.
Then ladle soup into bowls, and top generously with freshly-grated Parmesan cheese.
Feel free to also add in a few tablespoons of freshly-squeezed lemon juice to this broth, and/or add in some cooked chicken or other protein to the soup!