Name: White Bean, Spinach & Pesto Soup
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Ingredients: 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 store-bought; salt and freshly-ground black pepper; freshly-grated Parmesan cheese, for serving

Description

The best 8-minute soup you’ll ever make! Unbelievably delicious, fresh, filling, healthy, and vegetarian White Bean, Spinach & Pesto Soup recipe!

Ingredients

Scale

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 store-bought
salt and freshly-ground black pepper
freshly-grated Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

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.