White Bean, Spinach and 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

5 from 1 vote

Prep Time: 3 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 8 minutes minutes

Makes: 2 -4 servings

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

Ingredients

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• 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

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

Additional Info

Course: Soup

Cuisine: American

Did you make this?Let me know how it turned out in the comments below!

Ali’s Tip:

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!