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White Bean, Spinach & Pesto Soup

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  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 2-4 servings 1x


The best 8-minute soup you’ll ever make! Unbelievably delicious, fresh, filling, healthy, and vegetarian 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 store-bought
  • salt and freshly-ground black pepper
  • freshly-grated Parmesan cheese, for serving


  1. 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.
  2. Then ladle soup into bowls, and top generously with freshly-grated Parmesan cheese.