Tomato White Bean Soup with Pesto

This tomato white bean soup is easy, comforting, and so easy to make! Seasoned with basil pesto and a hint of lemon, so it’s seriously packed with flavor, and also hearty enough to make a meal of.

This is a great recipe to make when you’re psyched for soup season to start, as I always am! During these late summer and early fall days it may be eighty-five degrees during the day, but evenings are getting downright chilly! This calls for a big hearty bowl of soup if you ask me.

Hearty and cozy as this soup is, it still features some of my favorite summer flavors, namely fresh basil and tomatoes. You’re getting the best of all seasons with this one. It’s also really easy to throw together, and comes together in just one pot!

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Ingredients You’ll Need

Olive oil. You can use another high heat oil if you’d like. Vegetable oil, corn oil, canola oil, and avocado oil will all work!
Onion.
Carrot.
Celery.
Garlic.
Vegetable broth.
Cannellini beans. Feel free to substitute another type of white bean, if you’ve got some cans to use up! Butter beans, navy beans, and great northern beans are all good options!
Diced tomatoes. We’re using a couple cans of tomatoes, to keep things simple.
Pesto. You can use store-bought or homemade homemade vegan pesto — it’s totally up to you!
Lemon juice. Use freshly squeezed juice. Bottled just doesn’t have as much flavor!
Fresh basil.
Salt and pepper.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Diced onion, carrots, and celery cooking in a pot.

Heat up some oil in a pot, then add diced onion, carrot, and celery. Cook the mixture over medium heat for about ten minutes, just to begin softening the vegetables.

Minced garlic cooking in a pot with diced onion, carrots, and celery.

Add minced garlic to the pot. Sauté the garlic briefly, stirring the whole time to prevent it from burning.

Broth being poured into a pot of tomatoes and beans.

Now add your broth, beans, and tomatoes to the pot. Give it a stir, crank up the heat, and bring it to a boil.

Tomato White Bean Soup simmering in a pot.

Lower the heat and let the soup simmer until the vegetables are tender, stirring it from time to time.

Immersion blender blending soup in a pot.

Take the pot off of heat, then blend about half of the soup. I’m using an immersion blender, but you could also transfer the soup to a blender or food processor.

Pot of Tomato White Bean Soup with Pesto with fresh basil being stirred in.

Finish your soup by stirring in some pesto, lemon juice, and chopped fresh basil, along with some salt and pepper. Give the soup a taste-test and feel free to make any adjustments you think are needed.

Tip: You can blend more than half (or all) of the soup if you’d like it to be creamier, or blend less than half (or none) for chunkier soup.

Bowl of Tomato White Bean Soup with Pesto with a blue pot in the background.

Your tomato white bean soup is ready to enjoy! Ladle it to bowls and dig in. I love to enjoy mine with some crusty bread and a sprinkle of vegan Parmesan cheese.

Leftovers & Storage

Keep any leftover tomato white bean soup in an airtight container in the fridge for about three days, or in the freezer for up to three months.

More Soup Recipes

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Bowl of Tomato White Bean Soup with a spoon.

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Tomato White Bean Soup with Pesto

This tomato white bean soup is easy, comforting, and so easy to make! Seasoned with basil pesto and a hint of lemon, so it’s seriously packed with flavor, and also hearty enough to make a meal of.

Cuisine American, Italian

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
1 medium celery stalk, diced
3 garlic cloves, minced
3 cups vegetable broth
2 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed
2 (14.5 ounce/411 gram) cans diced tomatoes
2 tablespoons vegan pesto (or more, to taste)
1 tablespoon lemon juice
½ cup fresh basil, roughly chopped
Salt and pepper, to taste

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion, carrot, and celery. Sweat the vegetables for about ten minutes, until they start to soften, stirring occasionally.
Add the garlic and sauté it for about one minute, stirring constantly, until it becomes very fragrant.
Stir in the broth, cannellini beans, and diced tomatoes. Raise the heat to high and bring the liquid to a boil.
Lower the heat and allow the soup to simmer for about twenty minutes, until the vegetables are soft, stirring occasionally.
Remove the pot from heat and blend about half of the soup. You can either carefully transfer it to a blender or food processor, then return it to the pot, or leave it in the pot and use an immersion blender.
Stir in the pesto, lemon juice, and basil. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Nutrition

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