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10-Minute Creamy Pesto White Bean Soup

Fast one-pot creamy pesto white bean soup made with pantry staples—comforting, protein-packed, and ready in about 10 minutes.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Quick & Easy Meals
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 tbsp olive oil
  • 2 clove garlic minced
  • 2 can cannellini beans drained and rinsed (15 oz each)
  • 3 cup low-sodium chicken broth or vegetable broth
  • 1/3 cup basil pesto store-bought or homemade
  • 1/4 cup grated Parmesan cheese optional
  • 2 cup baby spinach optional
  • 1 tbsp lemon juice optional, to finish
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper

Equipment

  • Medium pot
  • Immersion blender
  • Ladle

Method
 

  1. Heat olive oil in a pot over medium heat. Add garlic and cook 30 seconds until fragrant.
  2. Add beans and broth. Bring to a gentle simmer and cook 3 minutes.
  3. Blend about half the soup with an immersion blender until creamy, leaving some beans whole for texture.
  4. Stir in pesto and Parmesan (if using). Add spinach (if using) and cook 30–60 seconds until wilted.
  5. Season with salt and pepper and finish with lemon juice if using. Serve hot.

Notes

Tip: If the soup gets too thick, stir in an extra splash of broth to reach your perfect consistency.