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White Bean and Roasted Pepper Soup

green pepperspinto beans
By: Pamela Reed
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Comforting White Bean and Roasted Pepper Soup with pesto. This is such an easy and healthy soup to serve on a cold night!

bean and pepper soup in red bowl.

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!).

spoon lifting out soup from bowl.

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!

roasted bell peppers on baking sheet.

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!

roasted peppers cut up into small pieces.

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!

red bowl filled with bean soup with peppers and pesto.

Love Soups with Beans In Them?

Here’s some more recipes that you might like!
Instant Pot Ham and Bean Soup
Stovetop Taco Soup
Slow Cooker Shredded Chicken and White Bean Soup

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Comforting White Bean and Roasted Pepper Soup with pesto. This is such an easy and healthy soup to serve on a cold night!
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White Bean And Roasted Pepper Pesto Soup

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Comforting White Bean and Roasted Pepper Soup, made with pesto. This is such an easy and healthy soup to serve on a cold night!
By: Pamela Reed
serves 4

Ingredients

  • 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

Instructions

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.

Directions

  • 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!
Course: Main Course
Cuisine: Italian
Keyword: White Bean And Roasted Pepper Pesto Soup
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  1. Wendy Irene says

    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

  2. Marie @ Little Kitchie says

    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

  3. Amy (Savory Moments) says

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

    Reply

  4. veganmiam.com says

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

    Reply

  9. Monica says

    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

      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

  15. Emma says

    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