Comforting White Bean and Roasted Pepper Soup with pesto. This is such an easy and healthy soup to serve on a cold night!
White Bean and Bell Pepper Soup
I think white beans (great northern beans) are underrated so I’m always looking for ways to add them into recipes!
This soup uses 2 cans of beans, mixed in with roasted bell peppers and pesto to create a creamy bowl of soup that the entire family will love – even the kids (seriously!).
How to Roast Peppers for This Soup
Hi, I’m Pamela and I love roasted peppers – I just can’t get enough of them! You all know I love roasting shishito peppers and making homemade diced chiles, but let’s talk about sweet bell peppers roasted – what a trip to delicious village!
Roast 3 bell peppers in the oven for an hour, turning them every 20 minutes. You’ll want to leave the stems on, so you can easily grab them to turn.
After an hour, the pepper’s skin will turn all wrinkly and browned. That’s what we want!
Remove peppers from the oven, allowing to cool, so you can easily handle them. Peel the peppers to remove their skins, they should easily come off. Then cut in half and remove all the seeds from inside each pepper.
Cut the peppers up into bite size pieces for this soup. Now we have our roasted peppers and ready to continue cooking!
How to Make
Add chicken broth and beans into a large soup pot, bringing to a boil.
Reduce to a simmer, and add pesto (pick your favorite kind – store bought or try my homemade kale pesto), roasted peppers and black pepper.
Stir in Parmesan cheese, mixing until creamy.
Serve in bowls – and enjoy this soup!
Love Soups with Beans In Them?
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White Bean And Roasted Pepper Pesto SoupPrint
- 3 medium-sized green or red bell peppers
- 3 cups chicken broth
- (2) 15 ounce cans Great Northern White Beans
- 2 tablespoons pesto
- pinch black pepper
- 2 tablespoons Parmesan grated
To roast the peppers
- Preheat oven to 375 F. Leaving the stems on, place the peppers on an aluminum foil covered baking sheet. Place the sheet in the oven. Every 20 minutes turn the peppers until 1 hour is up. At this time you should see that all the pepper skins have wrinkled and browned. Take peppers out and allow to cool for 20 minutes so you can handle them. Once cool, peel the peppers and remove all seeds – compost the skins and seeds. You should now have slippery beautiful peppers. Cut them up into small bite size pieces.
- Add chicken broth and white beans into a large soup pot, bringing to a boil over medium high heat.
- Once boiling, reduce to a simmer and add roasted peppers, pesto and pinch of black pepper. Simmer for 5 more minutes.
- Add Parmesan cheese into pot and stir.
- Serve in bowls. Enjoy!