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White Bean Pesto Soup

This soup is definitely one to keep in your recipe arsenal. It is incredibly filling and can be a great option if you are trying to maintain recent weight loss.

  • Prep Time: 15m
  • Cook Time: 50m
  • Total Time: 1h 5m


  • 1 c dried cannellini beans, soaked
  • 1 medium brown onion, diced 
  • 2 cloves of garlic, minced
  • 1 large leek, washed and sliced
  • 2 large carrots, peeled and sliced
  • 1 lb red potatoes, scrubbed and cut into 1/2” pieces 
  • 3 c rainbow chard, washed and chopped
  • 4 c low sodium vegetable broth 
  • 3 c of water
  • 1 tbsp. fresh rosemary, chopped
  • 2 homemade pesto cubes, recipe in Cooking Tips below
  • sea salt and pepper to taste


  1. Soak dried beans for at least 4 hours or overnight. Make sure to drain the water after soaking them.
  2. Warm a little olive oil in a large pot over medium heat and add the onion, garlic, and leak. Saute for about 5 minutes. Season with salt and pepper to taste.
  3. Add the beans, veggie broth, and water and then bring to a boil. Once it is boiling, reduce the heat to medium low and let the soup simmer for about 30 minutes.
  4. Add the potatoes, carrots, chard, and rosemary and cover to simmer for another 10-15 minutes, or until the potatoes are fork tender.
  5. Swirl in pesto and serve.
Homemade Freezer Pesto