White Bean and Kale Pesto Soup


  • 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


To roast the peppers

  1. 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.


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

Recipe Notes

You can substitute Vegetable Broth for Chicken Broth instead.