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Home recipes

White Bean and Kale Pesto Soup

green pepperskale
Posted:9/18/13
Updated:10/14/19
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I am loving this soup.  I am loving this weather.  I am loving this soup in this weather. 

Reasons why I love this White Bean and Kale Pesto Soup:
It’s quick.
It’s easy.
It has white white beans which I love.
It has kale pesto which I love, but you can use any type of pesto.
It uses roasted peppers which I’m officially in love with and can’t stop thinking about.  
It’s perfect on a chilly night.  
It’s healthy!
It will make you happy!

I was a bit worried how this soup would turn out, it was a new soup adventure but I was so happy with the results.  There were leftovers I kept warm for Matthew to eat after he came home later and he kept exclaiming how great this soup was as usually if there is no meat involved  it’s not always a favorite, but this was a homerun out of the soup ballpark.

Pesto Roasted Pepper White Bean SoupIMG_5085

 

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White Bean and Kale Pesto Soup

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Ingredients

  • 2 Tablespoons Kale Pesto Or any type of pesto you prefer.
  • 2.5 cups Chicken Broth
  • 2 15 oz cans of Great Northern Beans
  • 3/4 cup of Roasted Peppers
  • 2 Tablespoons Parmesan grated
  • pinch of black pepper

Instructions

To roast the peppers

  • Preheat your oven to 375 and wash 3-4 medium size bell peppers (any color you want). Leave the stems on. Place the peppers on a aluminum foil covered cookie sheet. Place the sheet in the oven. Every 20 minutes turn the peppers using the stems you left on until 1 hour is up. At this time you should see that all your pepper skins have wrinkled and turned blackish. Take peppers out and cool them for 20 minutes so you can touch them. Once cool peel the peppers so the skin comes off easily. Make sure all seeds are removed from the peppers and disregard them. You should have now have slippery beautiful peppers. Cut them up into small pieces to have 3/4 cup for this recipe.

Directions

  • Pour your chicken stock into a pot at medium-high heat.
  • Add beans and bring to a boil.
  • Once boiling, reduce to a simmer and add your pesto, roasted peppers and pinch of black pepper. Simmer for 5 more minutes.
  • Add Parmesan cheese and stir soup.
  • Serve in bowls. Enjoy!

Notes

You can substitute Vegetable Broth for Chicken Broth instead.
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Pesto Roasted Pepper White Bean SoupIMG_5074
Hi,  my name is Pamela and I am in love with Roasted Peppers.  Oh goodness  I just love them! Don’t they just smell amazing?

Pesto Roasted Pepper White Bean SoupIMG_5076
Here’s the slimy peppers with their skin off.  I then cut them up into bite size pieces.

Pesto Roasted Pepper White Bean SoupIMG_5079
Here’s the main ingredients which you probably already have in your pantry.  Here’s my kale pesto recipe if you’d like to use it, or use another pesto if you’d like!

Pesto Roasted Pepper White Bean SoupIMG_5085
This soup is done so quick.  If you have the roasted peppers done ahead of time, even better!  I’m going to freeze a bunch up so I can make this all winter long for quick dinners!

Pesto Roasted Pepper White Bean SoupIMG_5099
I just love seeing the specks of the pesto.. yum!

Pesto Roasted Pepper White Bean SoupIMG_5094
The roasted peppers really make this special too!  


This is totally going to be my Fall soup, I’m already planning on making it again soon! 

Pesto Roasted Pepper White Bean SoupIMG_5097
I hope you enjoy this with a blanket on your lap!  Relax and enjoy!

 

Similar Recipes

  • Easy Kale Pesto
  • Quinoa Stuffed Peppers
  • Cheesy Vegetable Soup
  • Easy Kale Pesto

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  1. Wendy Irene says

    September 24, 2013 at 10:39 am

    I love that the soup weather is here! Soup is one of my favorite things to have for dinner. It is nice and light, warm, and doesn’t bog you down while you’re sleeping. Enjoy your day!

    Reply
    • Pamela says

      September 24, 2013 at 1:35 pm

      Enjoy Wendy, I’m so excited for soup weather too!

      Reply
  2. Marie @ Little Kitchie says

    September 21, 2013 at 1:31 pm

    I definitely need this in my life. It’s SO hot still in Texas, but when cooler weather hits this will be on our table!

    Reply
    • Pamela says

      September 21, 2013 at 8:15 pm

      Enjoy Marie!

      Reply
  3. Amy (Savory Moments) says

    September 20, 2013 at 7:00 am

    I am excited for soup season! This soup looks very tasty and easy to put together. I like the colorful peppers.

    Reply
    • Pamela says

      September 20, 2013 at 11:18 am

      Thanks Amy!

      Reply
  4. veganmiam.com says

    September 19, 2013 at 4:13 pm

    The stew reminds me of the Tuscan bean stew I made a month ago. I love the sound of kale pesto & roasted peppers.

    Reply
    • Pamela says

      September 19, 2013 at 7:59 pm

      That stew sounds yummy!

      Reply
  5. Irina @ wandercrush says

    September 19, 2013 at 12:16 am

    Mmmm. I smell autumn soup season coming along in the blogosphere 😉

    Reply
    • Pamela says

      September 19, 2013 at 11:05 am

      It’s arrived! 🙂 MMM!

      Reply
  6. Luv What You Do says

    September 18, 2013 at 11:20 pm

    Great idea to add pesto to your soup. This looks fantastic for fall!

    Reply
    • Pamela says

      September 19, 2013 at 11:04 am

      Thanks! Happy Fall!

      Reply
  7. Sarah | The Sugar Hit says

    September 18, 2013 at 11:17 pm

    WHY have i never put charred peppers in my soup – it sounds amazing!!!! I love this.

    Reply
    • Pamela says

      September 19, 2013 at 11:04 am

      Enjoy Sarah!

      Reply
  8. Mr. & Mrs. P says

    September 18, 2013 at 11:05 pm

    Loving all the flavors going on in this wonderful soup.

    Reply
    • Pamela says

      September 19, 2013 at 11:03 am

      Thanks!

      Reply
  9. Monica says

    September 18, 2013 at 9:18 pm

    Pamela – I’m at this point right now where I want to make a pot of soup every few days just to make sure I constantly have some in the fridge to warm up for a meal. White bean soup is one of my favorites and I love this idea of the kale pesto.

    Reply
    • Pamela says

      September 19, 2013 at 11:02 am

      I totally agree, I’m thinking about having a soup day and freezing them, so I have them when it’s time for a soup night!

      Reply
  10. bellini says

    September 18, 2013 at 8:32 pm

    It is just the weather for comforting soup.

    Reply
    • Pamela says

      September 18, 2013 at 9:15 pm

      I totally agree! A cozy chilly night soup!

      Reply
  11. Simply Life says

    September 18, 2013 at 8:09 pm

    This combines so many of my favorite soup ingredients- I’m sure I would love it!

    Reply
    • Pamela says

      September 18, 2013 at 9:15 pm

      Hope you enjoy it!

      Reply
  12. Shashi @ http://runninsrilakan.com says

    September 18, 2013 at 8:06 pm

    I love this soup – so simple but oh the depth of flavors!

    Reply
    • Pamela says

      September 18, 2013 at 9:14 pm

      Thanks Shashi!

      Reply
  13. Shashi @ http://runninsrilakan.com says

    September 18, 2013 at 8:06 pm

    I love his soup – so simple but oh the depth of flavors!

    Reply
  14. Julie @ Table for Two says

    September 18, 2013 at 6:38 pm

    This looks like the perfect soup! Love the pesto addition, so much flavor!

    Reply
    • Pamela says

      September 18, 2013 at 9:14 pm

      Thanks Julie!

      Reply
  15. Emma says

    September 18, 2013 at 5:40 pm

    It’s probably quite difficult to hit home runs out of the soup ballpark, unless one is inordinately tall. Or wearing stilts.

    Thinking about how much I wish I was walking around on stilts right now.

    Reply
    • Pamela says

      September 18, 2013 at 9:14 pm

      Stilts in soup sounds slippery Emma. Be careful! 😉

      Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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