I hope you’re okay with green.
Because I’m very excited to share this recipe with you! I found the original recipe at Melomeals, a blog that claims it can show you how to eat vegan for $3.33/day. Not a bad premise! And while I’m not a vegan by any stretch, this kind of recipe is tasty enough to lure me in. My version is only slightly modified (and since I use Parmesan, not quite vegan anymore.)
Justin, who is much more of a meat lover than me (…and much less of a spinach lover than me), gave his approval on this soup and went back for a hearty bowl of seconds.
Served with a side of crusty bread, it is a delicious, inexpensive, and very out-of-the-ordinary lunch I hope you will enjoy.
Pesto White Bean Soup
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 (14.5 ounce) cans Great Northern beans
- 10 oz frozen spinach (don’t need to defrost) **I actually used a combination of frozen and fresh**
- 1/2 cup basil pesto
- 2 cups vegetable broth
- Pinch of nutmeg
- 1/2 cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh herbs and croutons for garnish, if desired
In a dutch oven, saute onion and garlic in olive oil for 5 minutes, until the onions are translucent.
Add beans, spinach, pesto, and broth. Bring to a boil and then simmer over medium heat for about 15 minutes.
Stir in nutmeg, Parmesan and vinegar.
You may prefer the soup like this, and if so, simmer until you are ready to serve.
For a creamier texture, puree all or part of the soup in a blender, then return to the pot. I pureed about 2/3 of my soup. This way it was thick and creamy but still had some whole beans in the soup, which I like.